CHOCOLATE MOUSSES

Preparation Method :

• Melt the dark chocolate with the double cream. Whip the egg whites until stiff, then whisk in golden caster sugar until glossy.
• Stir a third of the egg whites into the chocolate, then gently fold in the rest. Divide between two pots and chill.
• Meanwhile, to make the shortbread, rub the cubed butter into the icing sugar, plain flour, corn flour, ground almonds and the orange zest.
• Stir in the orange blossom water and bring together to a dough. Chill for 30 minutes then roll out on a parchment- lined baking tray and bake at 180°C for 20 minutes until golden.
• Slice into fingers, cool then dust with icing sugar. Serve with the chocolate mousse pots.