- 75 g Dark Chocolate
- 2 tablespoons Caster Sugar
- 3 medium, raw Egg, whole, raw, separated
- 2 tablespoons, level Freshly squeezed orange juice
- 1 portion(s), medium Rhubarb
- 1 tablespoons, level Honey
- 1 inch slice(s) Root Ginger
Preheat the oven to 190°C, 170°C fan.
To make the chocolate mousse place a small bowl over a pan of gently simmering water, making sure the bottom of the bowl doesn't touch the water. Add the chocolate and heat, stirring occasionally, until fully melted. Remove the bowl and set aside for the moment.
Place the egg whites into a large bowl and whisk with a hand mixer until foamy. Add the caster sugar 1 tablespoon at a time, whisking for a minute before adding the second. Continue whisking on high speed until the meringue holds medium peaks.
Working quickly, add the yolks to a large bowl and mix in the orange juice. Pour in the melted chocolate, mixing until fully combined. Add a large spoonful of the egg whites and mix in. Fold in the rest of the meringue one third at a time. Once fully combined, divide the mousse between 4 glasses and refrigerate for 4 hours before serving.
Place the rhubarb into a small roasting tin with the honey, orange juice and the ginger, tossing together to coat. Roast in the oven for 10-15 minutes or until softened but still holding its shape. Top the mousse with the rhubarb and any syrup that is in the pan. Top with a few toasted flaked almonds.