For the chocolate base 5 egg yolks
300ml stock syrup
For the mousse Zest of 4 limes
120g egg white
250g double cream
150g lime juice
4 gelatine leaves
For the orange and lime sauce 200g orange juice
100g lime juice
Cornflour to thicken
Make the chocolate base by whisking egg yolks and sugar to the ribbon stage. Fold in flour and cocoa.
Spread mix on to a baking sheet and cook at 210ºC. Cut out discs to fit 3in mould. Soak with syrup and mix with kirsch.
Prepare the lime mousse. Warm 150g of lime juice and dissolve the four gelatine leaves. Put the 25g sugar in a pan with lemon zest, moisten with a little water and bring to the boil. Continue boiling to 117ºC.
Meanwhile, whisk the egg whites until stiff, pour the boiling sugar on to the egg whites and continue whisking until cool.
Whip the 250g double cream, add the gelatine and lime juice on the point of setting and gently fold this into the meringue mixture. Fill dessert rings and chill.
To make the orange and lime sauce, boil the orange and lime juice and thicken with cornflour. Chill.
To serve, demould the lime mousse and place in middle of plate, arrange orange segments and sauce around the plate. Finish with spun sugar, mint and chocolate decoration.