Orange Chocolate Mousse with Pistachio Recipe

Directions

Slice the oranges neatly in half through the center to create even cups.

Carefully scoop out the pulp and segments from the orange halves, leaving the peels intact to form natural bowls.

Gently muddle the scooped orange pulp using a spoon or muddler to release the juice and break it down.

In a heatproof bowl, slowly melt Bournville chocolate using a double boiler or microwave until smooth and glossy.

Gradually stir the freshly muddled orange juice into the warm melted chocolate, blending until silky and uniform.

Sprinkle in finely chopped pistachios, adding a crunchy texture to the citrus-chocolate mixture.

Thoroughly mix the ingredients together until the nuts are evenly distributed, and the mixture is well combined.

Spoon or pour the rich chocolate-orange mixture into the prepared hollow orange cups, filling them to the top.

Garnish each filled orange cup with a sprinkle of chopped pistachios and refrigerate for 4–6 hours or overnight until set.

Also, grated chocolate can be used for garnishing.