Another chocolate mousse recipe – this time with a hint of orange and coconut. It is cream and egg yolk free, so is lighter than the other chocolate mousse recipes on this site, yet there is no compromise on flavour; it’s sweet and orangey and chocolatey and coconutty and luxurious. The original recipe used 70% dark chocolate, but we prefer the 37% milk chocolate that Green & Blacks make. If you use dark chocolate you may need a little sugar or maple syrup to sweeten it up slightly. In winter we use blood oranges, in summer we use freeze dried raspberry powder instead of the zest with fresh raspberries to serve. Finally, we’ve discovered that egg whites freeze very well so this is a good dish to make if you have a glut of egg whites, for instance after you’ve made Mayonnaise. Alternatively you can buy Two Chicks liquid egg whites in the UK - use 300ml of this and freeze the rest.

160g chocolate, broken into pieces

2 heaped tbsp. virgin coconut oil

1 tsp cocoa powder

1 orange, zested and segmented

large pinch of sea salt flakes

8 egg whites at room temperature

• Melt the chocolate and coconut oil together in a heatproof bowl, set over a pan of barely simmering water. When melted remove from heat and stir in the cocoa powder, orange zest and sea salt. Allow to cool for 3-4 minutes

• Meanwhile, whisk the egg whites into stiff peaks. Stir a spoonful into the chocolate to loosen, then gently fold the remainder until well incorporated

• Divide the mixture between 5 or 6 small glasses and chill for at least 3 hours. Top each mousse with the orange segments just before serving