Method

For the classic orange and Cointreau Belgian chocolate mousse
Grate the outer skin of the oranges for the zest, avoiding the bitter pith. Melt the chopped dark chocolate over a double boiler. Cool slightly and add the egg yolks carefully one at a time. Mix in well between adding each egg yolk. Allow the mixture to cool a little more, and then add the cream, stirring slowly. When all are thoroughly mixed, add the Cointreau and zest. The alcohol adds a glossy sheen to the mousse and acts as a stabiliser. Fold in the firmly whisked egg whites and place in the fridge until set.

For the crêpes
Mix flour, sugar and salt together. Add eggs, milk and water gradually. Flavour with optional Cointreau. Mix in melted butter. Allow to stand for two hours. Before cooking, add 100–200 ml milk. The batter should have the consistency of light cream. Cook in a non-stick frying pan.

Recipe courtesy of Jackie Cameron Cooks at Home, published by Penguin South Africa.