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1
Finely grate all the zest off the oranges using a cheese or other fine grater, and avoiding the white pith.
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2
Place the brown sugar in a small bowl, and stir in the grated zest.
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3
Set aside.
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4
Open a tin of coconut milk into a mixing bowl and whisk until smooth.
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5
Measure off 10 fluid oz.
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6
in a measuring cup, then empty into a small saucepan and bring to just under boiling point.
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7
Remove from heat.
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8
Stir the sugar, zest and coconut essence into the hot milk, stirring well until the sugar has dissolved.
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9
Separate the eggs, putting the egg whites in a large enough bowl for whipping them later.
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10
Put the egg yolks in the top of a double boiler OR in a heatproof mixing bowl (such as stainless steel).
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11
Beat the egg yolks until pale and frothy, then beat in the sugar-coconut-zest mixture gradually, combining everything thoroughly.
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12
Melt the chocolate in a bowl in a microwave at low heat (consult your microwave manual if uncertain).
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13
Otherwise, melt a small knob of butter in a pot, then add the broken-up chocolate chunks, and stir until melted, over low heat.
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14
Don't use water as the chocolate might seize.
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15
Remove from hob.
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16
Add hot water from an electric kettle to bottom part of double boiler and put in the top part with the coconut milk mixture.
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17
If using a heatproof mixing bowl, set this mixture over a pot of hot water.
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18
Put over fairly low heat.
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19
Heat the mixture to under simmering point, stirring all the while with a whisk, for 5 - 6 minutes.
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20
Test with the back of a spoon: the mixture is ready when it coats the back of a spoon.
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21
Don't let mixture boil, as the egg yolks will cook!
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22
Remove the whole shebang from the heat, and gradually whisk in the melted chocolate.
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23
Stir in the Grand Marnier.
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24
Now lift the bowl or pot from the hot water, and set aside to cool completely.
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25
When cool, add the pinch of salt to the egg whites, and beat until they form stiff peaks.
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26
Carefully fold egg whites into the chocolate-coconut-orange mixture.
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27
(You will probably have to pour the cooled mixture in another, larger bowl to do this).
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28
Spoon the mousse into a glass serving dish (or use individual glasses) and chill at least 2 hours before serving.
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29
(Optional: to serve, toast unsweetened dessicated coconut in a pan until golden, and sprinkle over the mousse).
