65 ml (¼ cup) fresh, strong coffee
130 ml (½ cup) Rhodes Quality Orange 100% Fruit Juice Blend, divided
6 finger biscuits
180 g dark chocolate
3 eggs, separated
to serve: chocolate shavings
MethodCool the coffee. Add 65 ml (¼ cup) of the Rhodes Quality Orange 100% Fruit Juice Blend. Cut the finger biscuits in half and soak, turning over, in the orange coffee mixture until softened. Place the biscuit pieces in the bottom of two glass tumblers or ramekins. Break the chocolate into a bowl. Melt the chocolate over low heat. Whisk the egg yolks into the chocolate. Whisk the remaining 65 ml (¼ cup) Rhodes Quality Orange 100% Fruit Juice Blend into the chocolate. In a separate, clean bowl, whisk the egg whites until soft peak. Fold the egg whites into the chocolate orange mixture. Pour the chocolate orange mousse over the biscuits. Refrigerate for 4 hours or overnight until set. Decorate with chocolate shavings.
Melt the chocolate in the microwave on its lowest setting for 1-2 minutes or melt the chocolate in a bowl over a gently simmering pan of water.