Chocolate and Orange Mousse

Ingredients:

160g 70% lindt chocolate, broken into small pieces

40 ml orange liquor or orange juice

10g butter

Pinch of salt

2 egg, separated

Method:

Melt the chocolate with water, butter and salt over a baine marie of hot water.

Remove from the heat and beat in the egg yolks one at a time. Allow to cool and thicken.

 Whisk the egg whites stiffly and stir 1/3 briskly into the chocolate, then fold in the remaining 2/3.

Spoon the mixture into 4 serving ramekins or small glassws and place in the fridge to set.

Garnish with orange zest and a little gold dust.