Chocolate mousse and orange marmalade

Created by

  • Alexandre Bourdeaux - Ambassador Chocolate Academy Benelux

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.

Recipe instructions

(Fill in the desired quantity and recalculate)

Orange nuts & marmelade

  • 500g
  • 100g
    glucose syrup
  • 600g
  • Q.S.
    orange peel slices

Bring to the boil and leave the orange peels to simmer.

  • Q.S.
    raisin and nut mix

Grill the nuts. Chop roughly and mix in the marmelade.

Dark chocolate mousse


Mix together and beat for 5 minutes. Leave to cool for 2 hours.

Finishing and presentation

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.