Ingredients

• 1 orange
• peeled
• pith removed and cut into three equal round slices
• 1 tbsp icing sugar
• 250ml/9fl oz double cream
• 100g/3½oz Toblerone (or other chocolate)
• melted
• 50g/1¾oz ready-made amaretti biscuits
• crushed
• 100g/3½oz caster sugar
• 100g/3½oz almonds
• chopped

Directions

• To make the caramelised oranges
• place the oranges on a baking sheet. Dust with the icing sugar and using a mini-blowtorch
• caramelise the sugared slices.
• To make the mousse
• place the double cream into a bowl and whip until it is thickened
• then fold in the melted Toblerone and crushed amaretti biscuits.
• To make the almond caramel
• place the sugar in a frying pan over a high heat. Add the almonds and cook until the sugar has turned to a brown caramel and is coating the almonds.
• Pour the caramelised almonds onto greaseproof paper and leave to cool for two minutes and set.
• Using a rolling pin
• shatter the almond caramel into pieces.
• To serve
• place the caramelised orange slices onto a plate. Spoon a portion of chocolate mousse onto each orange slice and garnish with some of the caramelised almond pieces.