CHOCOLATE MOUSSE WITH ORANGE SALAD

Serves 8

INGREDIENTS 175g chocolate, plus 1 tbsp grated chocolate for decoration 6 eggs, separated 1 tsp dark rum 3 tbsp caster sugar 175ml whipping cream 8 edible flowers, to decorate

FOR THE ORANGE SALAD 4 ripe oranges Icing sugar, to taste Grand Marnier or orange flower water (optional)

METHOD

Melt the chocolate in a large heatproof bowl set over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Remove it from the heat and let cool. Using a fork, lightly beat the egg yolks together with the rum in a bowl. Stir them into the melted chocolate. Beat the egg whites in a large bowl until thick and moussey, then whisk in the sugar, one teaspoon at a time, until soft peaks form. Set aside. In another large bowl, whip the cream until soft peaks form. Fold the cream into the chocolate mixture, then fold in one-third of the egg whites to loosen the mixture slightly. Gently fold in the remainder of the egg whites so that the mousse is well blended. Divide between eight small dessert dishes and chill in the refrigerator. For the orange salad, slice off the peel and pith, standing each orange on a plate or shallow bowl as you do it to catch the juice. Cut the fruit into slices, arrange on a plate and pour over the juice. Add a tiny sprinkle of icing sugar – the amount will depend on the sweetness of the oranges, and of your tooth. Drizzle over a little Grand Marnier, or you can also use orange flower water, if preferred. Sprinkle each mousse with a little grated chocolate, place an edible flower on top and serve with the orange salad.