Chocolate mousse with caramelised oranges and lavender
- Grate or roughly chop the chocolate into a bowl. Sit over a saucepan of simmering water until melted.
- Stir in the rum then remove from the heat. Stir in the egg yolks.
- Whip the egg whites until a soft peak forms. Gently fold into the chocolate.
- Whip the cream and fold in. Pour the mousse into individual serving dishes and refrigerate until set.
- Peel and segment the oranges. Heat a pan, add the sugar and squeeze the remaining juice from the oranges, adding enough extra orange juice to make a syrup.
- Simmer the oranges for 5 minutes then let cool. Sprinkle with the lavender before serving with the mousse.
Chef's tip: When melting chocolate, roughly chop or grate it first. Chocolate needs to be melted over a gentle heat, preferably in a bowl over simmering water. If too hot the chocolate will split and burn. A microwave works well as long as you heat gently. Chocolate only needs to be warm to melt.