2 cups ricotta cheese
2 tbsp crème fraiche
2 tbsp icing sugar
1 tbsp finely grated orange zest
100g good quality dark chocolate, melted, slightly cooled
Seeds of 1 vanilla bean
2 tbsp Blackmores cacao powder, + extra to dust
1 orange, segmented
1 tbsp macadamias, toasted, finely chopped
1 tbsp cacao nibs (optional)
Blend ricotta, crème fraiche, icing sugar, vanilla and orange zest in a food processor until smooth. Drizzle in the melted chocolate and add the cacao powder, and blend again until all combined.
Use a piping bag or simply spoon mousse into serving bowls and refrigerate until needed.
To serve, top mousse with orange segments, and sprinkle with macadamias, extra cacao powder and cacao nibs.