• 200g dark chocolate, roughly chopped
  • 175ml double cream
  • 6 egg yolks
  • 4 tbsp coco powder
  • 3 oranges, juiced and zested


  • STEP 1
    Melt the chocolate using a double boiler (or a glass bowl over a pan of boiling water, water not touching the bowl) and add the orange juice and zest. Allow to cool.
  • STEP 2
    Whip the double cream to stiff peaks, and fold in the coco powder.
  • STEP 3
    Add the egg yolks to the cooled chocolate mixture, and carefully whisk into the cream mixture.
  • STEP 4
    Transfer to your choice of serving bowls. To make the mousse without the orange, use 160g of dark chocolate and no oranges.

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