Premiumising your desserts on the menu turns them into tasty musthaves. Here's a very easy recipe, using the Callebaut® mousse premix. Sure, you can also serve it with homemade mousse from scratch.
Bring to the boil and leave the orange peels to simmer.
Grill the nuts. Chop roughly and mix in the marmelade.
Mix together and beat for 5 minutes. Leave to cool for 2 hours.
Scoop a quenelle of dark chocolate mousse and dress it up in the middle of a dessert plate. Finish with a crunchy biscuit and the orange marmelade.