Orange chocolate mousse

Place the chocolate in a saucepan with 65 ml water.
Bring to the boil slowly, stirring until it has the consistency of thick cream. Cool slightly.
Stir in the brandy, orange rind and butter.
Beat the egg yolks into the chocolate mixture, one by one.
Whisk the egg whites with the salt until stiff, but not dry.
Stir 15 ml of the whites into the chocolate mixture to lighten it, then fold in the remainder lightly but thoroughly, using a metal spoon or spatula.
Pour the mixture into containers and chill until set.
Serve decorated with grated chocolate or chocolate-dipped fruit. (This dish can be made 24 hours in advance).