· Preheat oven to 180°C. Lightly grease with baking spray 24 baby muffin moulds.

· Into a bowl sift icing sugar and flour with ground almonds.

· Add egg whites, zest, juice and essence and combine.

· Pour clarified butter into mixture and gently fold till butter is entirely combined.

· Spoon mixture (approximately 15g per mould) into prepared moulds.

· Place into preheated oven and bake for 10-12 minutes or till cakes spring back and are very lightly golden.

· Cool and remove from moulds.

· Using a half-teaspoon measuring spoon scoop out top centre of each cake leaving a 1cm rim around the outside. Reserve leftover crumbs for another use.

· Place chocolate mousse into a piping bag fitted with a small star-shaped nozzle. Pipe a swirl (8g) to go 2cm above the rim of the cake.

· Garnish with a sliver of Candied Orange Peel.