The BBC has updated its cookie policy. We use cookies to ensure that we give you the best experience on our website. This includes cookies from third party social media websites if you visit a page which contains embedded content from social media. Such third party cookies may track your use of the BBC website. We and our partners also use cookies to ensure we show you advertising that is relevant to you. If you continue without changing your settings, we'll assume that you are happy to receive all cookies on the BBC website. However, you can change your cookie settings at any time.
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.
You need JavaScript to view this clip.