Serves: 4
Prep time: 20 minutes

Ingredients: Mandarin Gelatine:

• 1 can (300g) Del Monte® Mandarins in Juice

• 50ml water

• 25g caster sugar

• Zest of half an orange

• 12g gelatine powder - 1 sachet

Ingredients: Chocolate Mousse:

• 120g dark chocolate, chopped

• 25g butter, cubed

• 1 tsp instant coffee

• 3 large eggs, separated

• 2 tbsp caster sugar

• 150ml whipping cream

Method:

1. Drain the mandarin oranges and add the juice, water, sugar and orange zest into a saucepan and let simmer over medium heat. Turn off the heat and sprinkle the gelatine powder into the liquid. Whisk until the gelatine dissolves completely then divide into four dessert glasses, distributing the mandarin oranges equally among them. Leave to set in the fridge for 3 hours. 

2. Add the chocolate, butter and coffee in a bowl and set over a pan of simmering water. Gently stir to help it melt. Once melted, remove the bowl from the heat and set aside until lukewarm. Stir the egg yolks into the chocolate mixture, one by one.

3. In a separate bowl, use an electric whisk to mix the egg whites to soft peaks. Using a low speed, gradually add the sugar and mix to stiff peaks. Fold into the chocolate mixture, then fold in the rest gently. Pour the mixture over the mandarin gelatine. Cover and chill  in the fridge for at least 3 hours until set.

4. When serving, whip the cream to soft peaks. Top each glass with a spoonful of whipped cream and chocolate shavings.

Credit: Del Monte