• 150g dark chocolate
  • 100ml double cream
  • 3 egg whites
  • 50g golden caster sugar


  • 50g icing sugar, plus more for dusting
  • 100g plain flour
  • 25g cornflour
  • 25g ground almonds
  • 1 orange, zested
  • 125g butter, cold and cut into cubes
  • 1-2 tbsp orange blossom water


  • STEP 1

    Melt the chocolate into the cream in a bowl set over a pan of simmering water (be careful not to let the base of the bowl touch the water, or any water get into the chocolate), or in a microwave.

  • STEP 2

    Whisk the egg whites to stiff peaks and then whisk in the sugar and keep whisking until you have a glossy mixture. Stir a third of the meringue into the chocolate, then gently fold in the rest. Divide between 4 pots and chill.

  • STEP 3

    Meanwhile, heat the oven to 180C/fan 160C/gas 4. Mix the icing sugar, flour, cornflour, ground almonds with the orange zest and rub in the butter. Stir in 1-2 tbsp orange blossom water and bring the mixture together to make a dough. Roll it out to make a rectangle on a parchment-lined baking sheet and bake for 15-20 minutes until golden. Slice into fingers, cool, then
dust with icing sugar. Serve alongside the chilled chocolate mousse.

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