ORANGE & CHILLI CHOCOLATE MOUSSE

Makes 6

● 100g (3½oz) golden caster sugar

● 1 orange or blood orange, zest pared into fine strips

● 6 medium eggs

● 20g (¾oz) cocoa powder

● ½tsp chilli powder

● 200ml (7fl oz) whipping cream

● 200g (7oz) 70% dark chocolate

Put the sugar, zest and 50ml hot water into a pan and place over a low heat, swirling the pan until the sugar has melted. Boil for 2 minutes. Separate 4 of the eggs, placing the whites into a bowl and setting aside, and placing the yolks into another bowl. Add the 2 whole eggs to the 4 yolks, then add the cocoa and chilli. Mix with an electric whisk for a minute or two until thickened. Remove the zest from the syrup and set aside. Add the syrup to the egg yolk mixture in a steady stream and whisk until thick, about 4-5 minutes.

Whisk the cream until it holds its shape. In another bowl, melt the chocolate in a pan set over a pan of simmering water. Whisk the egg whites to soft peaks.

Fold the melted chocolate into the egg and cocoa mix, then the cream and then the egg whites, to form a light mousse. Spoon into 6 glasses and chill for at least an hour. Use the reserved orange zest to garnish before serving.

NOTE: This recipe contains raw eggs.