For orange chocolate mousse, you will need:

8 oz / 225g dark chocolate, broken into pieces
4 eggs, separated
3 tbsp orange-flavored liquer, such as Cointreau
3/4 cup sugar
1 cup tinned mandarin orange segments, drained
1/2 cup water
6 tbsp double cream

(serves 6)

In a small saucepan, boil 1/2 cup sugar and water until the mixture caramelizes and turns golden. Remove from heat, allow to cool a little and stir in 1 tbsp liquer. Add the orange and refridgerate while preparing the mousse.

Melt the chocolate in a glass bowl placed over a small pan of barely simmering water, stirring all the time. Remove from heat. Allow to cool a little. Stir in 2 tbsp liquer and the cream. Beat in the egg yolks.

In a separate bowl, whisk the egg whites until stiff. Add the sugar little by little and whisk in between additions. Add the chocolate mixture and blend until mixed.

Either turn this mixture into a food wrap lined 8 inch shallow tin, or divide it between 6 ramekins. Chill for at least 3 hours and serve with the glazed orange spooned over the top.