Chocolate and orange mousse

Serves 4-6
Preparation time 20 minutes
Cooking time 10 minutes


100g dark chocolate (50% cocoa ideally)
150g milk chocolate
finely grated zest of 1 orange
4 eggs separated
100g of 70% bitter chocolate

For the sauce:
100g white chocolate
100ml cream
½ teaspoon cornflour mixed with a
teaspoon cold water
4 sprigs of fresh mint


  1. Melt the 100g of bitter chocolate in a bowl over boiling water or on low setting in a microwave and stir it well. Leave it for a few minutes so it is thick not really runny. Meanwhile cut 4 pieces of baking parchment 22cm x 6cm and fold the short end over 1cm and flatten out again (this will help the shape when you make the ‘wraps’. Turn the paper over so the folds are on the facing downwards and put the paper onto a larger piece of parchment. Using a palette knife or flat knife spread chocolate all over the piece and allow it to sit for 5 minutes. Then standing it up simply press the two folded ends together using your hands to open the paper ring to a pear drop shape. Repeat with other paper strips and chill them in the fridge for 1 hour or until set firm.
  2. Melt the dark and milk chocolate in a bowl over a saucepan of boiling water. Once melted add the orange zest and egg yolks and mix well. Meanwhile, whisk the egg whites in a clean mixing bowl with an electric hand mixer until stiff.
  3. Pour a third of the egg whites into the chocolate mix and stir together then fold the rest of the egg whites into the mix gently with a metal spoon.
  4. Spoon into your set pear drop wraps and return them to the fridge.
  5. To make the white chocolate sauce simply melt the ingredients together and leave to cool. Put the sauce into a squeezy bottle ready to serve.

To serve Place the chocolate wrapped mousse onto a slate and drizzle over the white chocolate sauce. Decorate with mint and put two orange and date biscotti alongside.