Ingredients (serves 4)  -

• 120g Best Dark Chocolate (ideally 70%)
• 5 Egg Whites
• 40g Caster Sugar
• 2 Egg Yolks
• Zest of one Orange
• Dash Grand Marnier

Method –

Melt chocolate in a bowl over a pan of warm water, continually stirring.  (Do not let water boil).

Beat egg whites until form soft peaks, add sugar, beat until firm peaks.

Stir egg yolks into melted chocolate, add Grand Marnier and zest.

Whisk 1/3 egg whites to chocolate, fold remaining egg white delicately.

Chill for 3 hours

Serve on its own or as we do at the Beech Hill Hotel, as a Mille Feuille.

To do this make some stars from filo pastry (or any shape you wish).

Then simply put a good sized spoon of mousse on a plate then add a filo star/shape, then repeat again.  Dust with icing sugar, now it’s ready to serve.

Alistair Johnson

Sous Chef