Ingredients:
400 g dark chocolate
4 egg yolks
2 – 3 oranges (depending on size)
200-250 ml cream
2 tbsp raisins or sultanas
For the topping:
Cointreau
1 cup cream
Method:
1. In a double boiler melt the chocolate.
2. In a bowl beat yolks till frothy.
3. Remove chocolate from the heat, slowly add the beaten eggs, stirring vigorously with a whisk.
4. Peel oranges and carefully remove the pith.
5. Slice oranges and add to the mixture.
6. Pour cream and raisins and stir very vigorously to homogenise all ingredients.
7. Grease an oblong cake tin and cover with glad wrap.
8. Fill cake tin with the mixture, cover with glad wrap and leave in the fridge for 3-4 hours to set.
9. The mousse should wobble when cool enough, reminding of a soft cake.
Topping:
1. In a saucepan heat cream.
2. Take off heat and add alcohol, stir.
Assembly:
1. Take mousse out of the refrigerator and remove from pan by lifting the foil or flipping gently.
2. Cut mousse into slices and serve drizzled with the cream and garnished with the orange slices and chocolate.
Garnish with thickly grated chocolate and a slice of orange.