Chocolate mousse with muscat and orange oil
- Put the muscatels or raisins, muscat, sugar, zest and water in a small saucepan and simmer for 15 minutes then set aside.
- Melt the chocolate over simmering water with the extra muscat and the orange oil, then remove from the heat and beat in the egg yolks, one at a time. Add the butter and stir until smooth.
- Beat the egg whites until firm, sprinkle over the sugar and continue beating, then fold through the chocolate and pour into small individual dishes.
- Refrigerate but allow to return to room temperature before serving with some muscatels and syrup.