Jaffa Mousse

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.

Whip the double cream to stiff peaks, and fold in the coco powder.

Add the egg yolks to the cooled chocolate mixture, and carefully whisk into the cream mixture.

Transfer to your choice of serving bowls. To make the mousse without the orange, use 160g of dark chocolate and no oranges.