Deeply dark mousse with spiders
- 250g dark chocolate (50% cocoa solids)
- 4 large eggs, separated
- 4 tbsp orange juice
- 2 level tbsp caster sugar
- 100g ready-made puff pastry
- Flour, for rolling
- Writing icing, to decorate
- Caster sugar, to decorate
Melt the chocolate in a bowl over a pan of hot water. Make sure the base of the bowl doesn't touch the water. Set aside for 10 minutes.
In a clean, dry bowl, whisk the egg whites into stiff peaks. Add the sugar 1 tbsp at a time, whisking after each addition.
Beat the egg yolks into the chocolate, then add the orange juice. Fold in the whites with a metal spoon.
Divide the mixture between 6 ramekins and chill for at least an hour.
Pre-heat the oven to 220C/200C Fan/Gas 7. Roll out the puff pastry to around 7mm thick on a lightly floured surface. Use a knife to cut out 6 spider bodies and heads, plus 48 legs. Using a little cold water, attach 8 legs to each body. Brush with water, then bake for 10 minutes until puffed up and golden.
Decorate the spiders with writing icing and a sprinkling of caster sugar. Serve on top of the chilled mousses.