These make a nice easy yet sophisticated dessert and people seem to enjoy being served individual portions in glasses.
To make 4 pots begin by placing a bowl over a pan of hot water, the bowl shouldn’t touch the water, and keep warm over a lowish heat. Put 100g of good quality dark chocolate in the bowl and 50ml of hot water, to this add a tbsp. of fine cut marmalade and 2 tbps of Cointreau. Stir until the chocolate melts and becomes glossy and smooth. Then turn off the heat and lift the bowl off the pan so it can cool a little. Next separate 2 free-range eggs. Put the yolks to one side and in a clean bowl whisk the white until they form peaks and then add 1 tbsp. of sugar and whisk again until the whites become glossy, like when making meringues.
Then stir the egg yolks into the chocolate mixture and then sir in one heaped tbsp. of egg whites to loosen up the mixture. Then combine the egg whites and chocolate mixture in one bowl, the larger one. With a large metal spoon fold the egg whites into the chocolate.Don’t stir as this will take all the air out of the egg whites. Keep folding until they are mixed together and then spoon / ladle the mousse into 4 glasses and over with Clingfilm and put in the fridge to set for a couple of hours, or longer. You can serve with a little marmalade on the top or some whipped cream, or both.