Instructions: Whip cream until stiff and refrigerate.

Separate the eggs for the 2 mixtures.

Prepare mixture 1:
Whisk egg whites and sugar in a clean bowl with an electric mixer to form a thick meringue. Set aside.

*Prepare mixture 2:
Melt chocolate gently over boiling water or in the microwave. Stir 3-4 times while melting and keep water or steam away. Do not allow to get too hot. Stir in cocoa and coffee. Keep warm and set aside.

In a clean heat proof bowl, vigourously whisk eggs, egg yolks, liquere and sugar over a low heat until thick and frothy and steaming. Dont scramble. Transfer to electric mixer and beat on high until thick and cool.

To finish:
With a wooden spoon or spatula, gently fold the melted chocolate mixture into the eggs, followed by the whipped cream and then mixture 1, the meringue.

Refrigerate mousse for 1-2 hours.

Spoon or pipe mousse into glass coupes or chocolate cups and refrigerate until required.

To serve:
Decorate with grated chocolate and orange segments.

You can use Grand Marnier, curacao, kirsch, brandy or creme de cacao to flavour mousse.

You will need 3 medium mixing bowls for this recipe.

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