Serves 4

1 Combine the yolks, caster sugar and Grand Marnier in a heat proof bowl and set over a pot of simmering water. Cook, whisking constantly, until thickened. Stir in the chocolate, then set over an ice bath to chill.

2 Whip the cream with 100g icing sugar until soft peaks form. Fold into the chocolate mixture, then refrigerate until firm.

3 Combine the almond meal, remaining icing sugar and egg whites to form a paste. Roll into balls, then bake at 200°C for 12 minutes until lightly golden. As soon as they are baked, roll in hot chocolate powder. Serve chilled mousse with warm biscuits and mint.

Ed Halmagyi is a well known Australian chef, presenter, food writer and media personality.

This recipe first appeared in The Manly Daily.