Orange Mousse Cups

1. 1

   Cut oranges horizontally in half.

2. 2

   Run spoon around inside of each orange half, leaving fruit intact.

3. 3

   Carefully remove fruit.

4. 4

   Set orange shells aside.

5. 5

   Cut white pith away from fruit, using downward cutting motion following shape of fruit.

6. 6

   Place peeled fruit piece on its side, then cut down along membrane on both sides of each section to remove fruit.

7. 7

   Reserve 1/2 cup of the orange sections for garnish.

8. 8

   Fill orange shells evenly with remaining orange sections; set aside.

9. 9

   Stir boiling water into dry gelatin mix in medium bowl at least 2 min.

10. 10

    until completely dissolved.

11. 11

    Add ice cubes; stir until completely melted.

12. 12

    Gently stir in whipped topping until well blended.

13. 13

    Spoon gelatin mixture evenly into orange shells, using about 1/2 cup of the gelatin mixture for each shell.

14. 14

    Refrigerate 1 hour or until set.

15. 15

    Top evenly with reserved orange sections and drizzle with chocolate just before serving.

16. 16

    Store leftover dessert in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.