You will need
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.
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.
Top each individual serving with candied peel.