Ingredients
85g/3oz whole nut chocolate, broken into pieces
150ml/¼ pt double cream
¼ vanilla pod, seeds only
2 tsp caster sugar
1 orange segment, to garnish

Method
1. Melt the chocolate in a heatproof bowl over a pan of simmering water. Ensure the bottom of the bowl does not touch the water. Remove from the heat and allow to cool.
2. In a medium bowl, whisk the cream to soft peaks.
3. Gently fold the vanilla seeds, sugar and melted chocolate into the cream until well combined.
4. Place a 5cm/2in round cutter onto a serving plate and fill with the mousse. Chill until ready to serve.
5. To serve, heat the metal cutter with a warm cloth or blowtorch then carefully remove the ring and garnish the mousse with an orange segment.