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200 g dark chocolate, roughly chopped
180 ml cream
50 g butter
2 tbsps Grand Marnier, dark rum or brandy
5 eggs, separated
60 g sugar
Whipped cream
Grated chocolate and orange zest to decorate

Put the chocolate, cream, butter and liqueur into a bowl standing over gently simmering water. When the chocolate has melted, stir it all together until smooth, beat in the egg yolks, one by one, then let the mixture cool.

In a large, clean bowl, whisk the egg whites until frothy, then gradually add the sugar, whisking until they form soft peaks.

Using a large metal spoon, fold a spoonful of the whites into the chocolate mixture, then tip the mixture on to the rest of the egg whites and gently fold it all together. Divide between stemmed glasses or small coffee cups, cover with clingfilm and chill.

Shortly before serving, top each mousse with a swirl of whipped cream and sprinkle with grated chocolate and orange zest. Serve with some amaretti biscuits. (Serves 6 to 8)