Rich chocolate mousse with passion fruit jelly

For the passion fruit jelly

1 gelatine leaf

75ml fresh orange juice

10g icing sugar

3 passion fruits

Juice of ½ lime

For the rich chocolate mousse

200g chocolate – at least 70% cocoa solids

120ml warm water

3 eggs

1 tsp vanilla bean paste

40g caster sugar

● Soak the gelatine in a little cold water for 5 minutes.

● In a saucepan, bring the orange juice and icing sugar to the boil then turn the heat down to low.

● Scoop out the passion fruits and add the filling to the orange juice.

● Bring back to a simmer, remove from the heat and whisk in the drained gelatine leaf and lime juice. Divide between 4 teacups and set in the fridge for 1 hour.

● To make the mousse, first place the chocolate and warm water in a heatproof bowl. Gently warm over a pan of lightly simmering water, stirring frequently, for 5-6 minutes until the chocolate is well mixed and melted. Remove from the heat and cool for 2 minutes.

● Separate the eggs – whites into a clean bowl and yolks into a cup.

● Beat the egg yolks with a fork, then whisk into the melted chocolate with the vanilla bean paste until fully combined and silky smooth.

● With an electric whisk, beat the egg whites on medium until they form soft peaks.Turn up to high and add the caster sugar

1 tablespoon at a time, until the whites are glossy.

● Spoon a third of the egg whites into the chocolate mixture and fold together to loosen. Carefully fold the remaining egg whites through the chocolate so you don’t knock the air out.

● Divide between the teacups, cover and chill for at least 2 hours before serving. Decorate with a rose, if desired.