3 1/2 ounces dark chocolate (60%)
1 tablespoon espresso or strong coffee
1 teaspoon sugar
Yield: 4 servings
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.