- 8 Baci® Perugina®
- 113 g Perugina® dark chocolate
- 113 g whipping cream
- 2 spoons of cocoa powder
- 1 orange
- Melt the choccolate in a doubleboiler or in the microwave. Grate the orange sking in to the cream and let it marinate for 30 minutes.
- Wip the cream until soft and firm add the melted choccolate by pouryng it very gently. Chop the Baci® Perugina® finelly and add to the mousse, mixing very gently.
- Place the mousse in 4 silicon moulds and set in the freezer for 1 hour. Place the mousse in 4 plates and decorate by sprinkling with the cocoa and placing a Baci® Perugina® on top.