1. Blend all mousse ingredients until smooth. Spread 1cm layers in small silicone moulds. Pop into the freezer.
2. Mix raw chocolate ingredients until combined and then pour over each mousse layer (see photo).
3. Repeat step 1 and 2, and then finish with one more mousse layer. Freeze for 2 hours.
4. Serve with extra drizzled chocolate, orange zest and fresh fruit.
Recipe and photography by Jade Walker