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  1. Preparation:

    • Pour the milk into a mixing bowl then add the Carte d’Or Chocolate Mousse mix.
    • Using an electric whisk, whisk for 1 min on low speed then on high speed for 3 min, set aside in a piping bag with a star nozzle.
    • Mix Carte d’Or Orange Jelly granules with the boiling water until granules are dissolved, then add the cold water.
    • Pour the jelly into a shallow tray and refrigerate to set.
    • Once set, cut into cubes and fold in the toasted flaked almonds.
  2. To Assemble:

    • Scoop the jelly-almond mix (approx. 25 g) into a clear glass, then top with a piping of Carte d’Or Chocolate Mousse (80 – 100g).
    • Garnish with chocolate shavings/edible flowers or fresh berries.
  3. Master Tip:

    • Use a white chocolate mousse and a greengage jelly for an interesting and different visual.