Fresh orange segments and toasted brioche complement this rich mousse perfectly.
150g (5½oz) plain (bittersweet) chocolate (55–70% cocoa solids), chopped into small pieces
1 tbsp liquid glucose
2 egg yolks
150ml (scant ⅔ cup) double (heavy) cream
30g (¼ cup) icing (confectioners’) sugar
1 orange, washed
100g (½ cup) caster (superfine) sugar
First prepare the decoration. Finely pare the zest from the orange into fine strips, using a zester. Place in a saucepan, cover with cold water and bring to the boil over a medium heat. Refresh and drain, then repeat this process twice more. Put the zests in a small pan with 100 ml (scant ½ cup) water and the sugar. Bring to the boil and bubble for 1 minute, then leave the zests to cool in the syrup. When cold, drain and set aside.
To make the chocolate mousse, place the chocolate in a bowl set over a pan of gently simmering water to melt (making sure the bowl isn’t in direct contact with the water). When the chocolate has melted, take the bowl off the heat. Mix the glucose with the egg yolks and 2 tbsp warm water, then mix into the melted chocolate.
In another bowl, whip the cream with the icing sugar to a ribbon consistency, then delicately fold into the mousse mixture, without overworking it.
Pour one-third of the mousse mixture into 4 glasses or glass dishes, about 6 cm (2½in) in diameter, or 4 large ramekins. Scatter one-third of the zests on top. Repeat these layers twice, finishing with a layer of mousse sprinkled with orange zest. Refrigerate for an hour before serving. If chilled for longer, remove 30 minutes before serving.