Makes 6 – 8 glasses
Orange and chocolate are one of those classical combinations.
Products in this recipe

 Chocolate Mousse



You will need

2 oranges
1 ¼ cups (310 ml) orange juice topped up with water
1 x 310 g Ina Paarman’s Chocolate Mousse Mix
1 cup (250 ml) fresh whipping cream

strips of orange peel
½ cup (125 ml) water
¼ cup (60 ml) sugar


Peel the oranges with a potato peeler leaving the white pith behind. Slice the zest into thin strips or cut it with a pair of scissors.
Squeeze the juice from the zested oranges and fill up with water to make 1 ¼ cups.
Pour juice mixture into a medium sized mixing bowl.
Sprinkle the Chocolate Mousse over this liquid and beat until well blended.
In a smaller mixing bowl, whip the cream until soft peak stage.
Using the same beaters, whip the chocolate mixture again until smooth.
Gently fold the whipped cream into the mousse using a spatula or metal spoon.
Stir until evenly blended.
Pour into individual glasses or small cups. Cover and refrigerate.

Candied Peel

To make the candied orange peel, place the water and sugar in a small saucepan over low heat and stir until the sugar is dissolved. Increase heat to high, bring to the boil and add the orange peel. Cook for 12 – 15 minutes or until the peel is translucent and most of the syrup has boiled away.
Set aside to cool.

To Serve

Top each individual serving with candied peel.