Ingredients

Steps

• Place orange slices on a baking sheet and dust with icing sugar.
• Caramelise the sugar using a mini-blowtorch.
• Whip the double cream in a bowl until thickened.
• Fold melted chocolate and crushed biscuits into the cream.
• Heat caster sugar in a frying pan over high heat until it melts.
• Add almonds to the sugar and cook until coated in brown caramel.
• Pour onto greaseproof paper and let cool for two minutes.
• Shatter the set almond caramel using a rolling pin.
• Spoon mousse onto orange slices and garnish with almond shards.