Chocolate Mousse with Orange Caramel Sauce

Ingredients

8 oz chocolate (white/dark),

3 eggs,

1 tbsp Baileys/Peach Schnapps,

½ pint of whipped cream

Method

Melt chocolate in Bain Marie. Whisk cream, whisk eggs with liquor until double in size. Fold melted chocolate into eggs. Fold in whipped cream. Whisk well. Pour into bowl/mould. Refrigerate for 2-3 hours/overnight.

Orange Sauce

8 oz castor sugar,

1 tbsp powdered glucose,

½ pint orange juice,

100 mls cold water.

Method

Boil water, sugar and glucose in saucepan until a golden caramelised colour is achieved. Add orange juice and cook for two minutes.