Orange Mousse Recipe

Cut oranges horizontally in half. Run spoon around inside of each orange half, leaving fruit intact. Carefully remove fruit. Set orange shells aside. Cut white pith away from fruit, using downward cutting motion following shape of fruit. Place peeled fruit piece on its side, then cut down along membrane on both sides of each section to remove fruit. Reserve 1/2 cup of the orange sections for garnish. Fill orange shells evenly with remaining orange sections; set aside.

Stir boiling water into dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Add ice cubes; stir until completely melted. Gently stir in whipped topping until well blended.

Spoon gelatin mixture evenly into orange shells, using about 1/2 cup of the gelatin mixture for each shell. Refrigerate 1 hour or until set. Top evenly with reserved orange sections and drizzle with chocolate just before serving. Store leftover dessert in refrigerator.