This dessert is perfect for making any night special. It doesn’t take much effort to make this velvety mousse, but nobody has to know that but you.

Ingredients:

For Orange Chocolate Mousse:

1 2.7 oz package Taza 85% Super Dark Chocolate Disc

1 cup heavy cream

1 tsp orange zest

For Blood Orange Gelee

1/3 cup blood orange juice

1 tsp gelatin/agar powder dissolved in 1 tsp cold water

To Prepare:

For Orange Chocolate Mousse:

1. In a small bowl, melt chocolate in the microwave, 10 seconds at a time, until no solid pieces are left, about 1 minute. Stir in orange zest until fully incorporated.

2. While chocolate is still hot, add cold heavy cream and, using a hand mixer fixed with one beater or an immersion blender, blitz chocolate and cream on high speed until cream is fully incorporated and mixture slightly increases in volume.

3. Divide mousse into 2 portions. Spoon each portion into glass stemware and tap the foot of the glass on a flat surface covered in a towel to remove any air bubbles and even out surface. Chill in fridge until it sets, about 30 minutes.

For Blood Orange Gelee:

1. In a small bowl, combine juice with gelatin mixture and microwave for 1 minute. Allow to cool slightly, about 10 minutes.

2. Pour half of the juice mixture on top of the set mousses and return to fridge to set. Remove set mousses 30 minutes prior to serving. Just before serving, garnish with a twist of orange or fresh berries.