For Orange Jelly:
- 60 ml (¼ cup) water
- 1 tablespoon powdered kosher gelatine
- 500 ml (2 very full cups) fresh squeezed Orange Juice
- 50 g (¼ cup) granulated sugar
For Chocolate Mousse:
- 150 g plain chocolate finely chopped
- 3 tablespoons strong coffee
- 3 eggs, separated
- 1 teaspoon vanilla extract (or 1 ½ teaspoons vanilla sugar)
- 3 tablespoons orange liqueur
- 3 tablespoons soft dark brown sugar
For Orange Jelly:
In a small bowl stir the gelatine into the cold water, and let it sit until softened about 5 minutes. While the gelatine softens, place the orange juice and sugar in a small sauce pan, and heat until the sugar has dissolved. Add the softened gelatine water mixture to the orange juice, bring to a boil and lower the heat to simmer for a minute. Divide the jelly between 8 cups, so that the jelly fills the cup about one third of the way to the top, place in the fridge for about 2 hours or until set.
Once the jelly is set (don’t leave this too long though, you want the layers to attach) start making the mousse.
For the mousse:
Place the chopped chocolate and coffee in a small bowl over a simmering saucepan of water, without letting the bowl touch the water. When the chocolate has melted stir together the chocolate and coffee, then remove the pan from the heat.
In a large bowl whisk the egg yolks with the vanilla extract (or sugar), then stir in the melted chocolate. When the mixture is smooth, stir in the liqueur.
In a separate bowl whisk the egg whites until firm peaks form, add the sugar a tablespoon at a time, and continue whisking until stiff peaks form.
Fold the egg whites into the chocolate mixture, and mix until well combined.
Decant on top of the set orange jelly. Place in the fridge until the mousse is set – about 2 hours. The cups can be made up to two days ahead of time.
