Ingredients

• 200g dark chocolate, chopped
• Zest and juice of 2 medium sized Dracula Citrus™ navel oranges
• 1 tsp vanilla extract
• 2 eggs, separated
• 450ml thickened cream
• 2 tbsp brown sugar
• 6 lowball glasses
• 50 grams of melted white chocolate
• Ziplock plastic bag
• Foil
• Mint leaves

** Optional – if you have the time and want to get a little more festive, you can ‘carve’ oranges like pumpkins. Cut a top off 4 – oranges and empty the flesh. Use these as a replacement for your glasses. You can also leave some of the orange flesh to accompany the mousse filling!

Directions

1. Place the dark chocolate, 3 quarters of the zest, orange juice and vanilla in a medium heatproof bowl over a saucepan of simmering water (do not allow bowl to touch water). Stir for 3 mins or until mixture is smooth. Remove bowl from heat. Set aside for 20 mins to cool. Stir in egg yolks. Your chocolate mixture will look like it has a lot of liquid but rest-assured, it will all come together.
2. Reserve the remaining zest.
3. Use an electric mixer to beat cream in a bowl until soft peaks form. Fold the cream into chocolate mixture.
4. Beat egg whites and sugar in a bowl until thick and glossy. Gently fold into your chocolate mixture. Be careful not to stir the mixture as this can reduce amount of air in your mousse making it dense.
5. Carefully spoon your mixture evenly into each glass. Chill for 2 hours or until set.
6. Place your white chocolate into a heatproof bowl and heat in the microwave in 30 second bursts. Stir between each burst and stop when your chocolate is runny and smooth. Transfer it into your ziplock back and remove as much air in the bag as possible.
7. Cut a tiny hole in the corner of your ziplock back and pipe cobweb designs onto your foil.
8. Leave until hardened and peel each web off the foil.
9. Decorate by sprinkling each set glass of mousse with the reserved orange zest, one white chocolate web and a mint leaf.
10. Enjoy you terrifyingly mouth-watering Halloween citrus dessert!