(serves 8)

INGREDIENTS

120g dark chocolate

180g (¾ cup + 3 tbsp) sugar

juice of 1 orange

grated rind of 1 orange

5 eggs separated

2 tsp gelatine dissolved in 2 tsp water or 1 gelatine leaf

45ml (3 tbsp) Spanish cream sherry

250ml (1 cup) cream (whipped)

METHOD

Combine the chocolate, 120g of the sugar, orange juice and rind in a double boiler.  Heat, stirring occasionally.

Add egg yolks, one at a time, beating hard after each addition, or beat well in a separate bowl and gradually beat into chocolate mixture.  Cook till thickened a little.

Add gelatine and cool completely (do not chill).

Add sherry and stir well.

Beat egg whites till soft peaks form.  Add remaining sugar and beat till silky.

Gently and thoroughly fold into chocolate mixture.

Partially fold cream into chocolate mousse so that the mixture stays marbled.  Spoon into cappuccino cups.

Cover with plastic wrap on the day the mousse is made.  Keeps for 4-5 days if necessary.