|
Toast almonds in s small nonstick skillet over medium heat until fragrant, 2-3 mins.
Prepare orange by zesting the peel into long strips. Trim off remaining peel and pith, then remove the segments over a bowl to catch juices'
Puree ricotta, milk, 2Tbsp orange juice, honey, vanilla, and almond extract in a food processor until smooth, 1 min. Add chocolate and puree to combine. Serve mousse immediately , or chill and serve within 24 hours.
Garnish each serving with orange segments, zest, almonds, and mint.
|
