- 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.