|dark cooking chocolate
finely grated mandarin rind
1. Melt the chocolate in a bowl over a saucepan of simmering water or in a microwave in second intervals. Transfer the melted chocolate into another bowl, separate the egg yolks and add them to the bowl.
2. Add the mandarin rind (the flavour of the month) and juice and mix thoroughly. Use a beater and beat the egg whites until soft peaks are formed. Add the sugar and beat until thick. Using a large metal spoon, fold a spoonful of the egg whites into the chocolate mixture.
3. Fold the remaining egg whites until it is combined and then use a beater to beat the cream until soft peaks are formed. Fold this into the chocolate mixture until it is evenly combined. Divide between six 180 ml dishes and cover with a plastic wrap.
4. Chill in the fridge for two hours or until it is firm. Beat the extra cream till soft peaks are formed and top each mousse with a dollop of cream and mandarin segments and serve.