Orange D'Anvers Chocolate Mousse

(recipe compliments of Anvers, Latrobe)

3 Eggs
¼ Cup Sugar
170gr. Box of Premium dark Orange D'Anvers (20 pieces)
300ml cream whipped until it starts to thicken
2 leaves gelatine dissolved in lukewarm water

Melt 15 pieces of chocolate in Bain Marie
Whip eggs and sugar hot and cold
Heat gelatine and add to mixture, stir well
Fold chocolate into mixture followed by the cream
Scoop into cups and decorate with whipped cream and chocolate segments

Chill before serving.

Put mousse atop a light chocolate sponge to produce cake pictured left.