Melt the chocolate in the top of a double boiler set over a pan of simmering water on medium heat. Remove from the heat and add the coffee. Stir gently.

Add the two egg yolks one at a time while stirring.

Beat the egg whites until stiff, glossy peaks are formed. Gently fold the whites into the chocolate mixture until well blended. Refrigerate for a few hours or overnight.

Peel the mandarins and remove the pits and skin. Put in a bowl and sprinkle with sugar. Refrigerate for a few hours or overnight.

Serve in individual bowls accompanied with the mousse.


Note: It’s essential to make this ahead as you want a firm mousse and time for the fruit/sugar to get syrupy.