Garnished with homemade candied orange slices, this beautiful, boozy mousse tastes just as good as it looks. 

Preparation

To make the candied orange slices, slice oranges on a mandolin or with a sharp knife to 1/16-⅛-inch thick. Bring water and sugar to a gentle simmer, add the navel orange slices in batches and cook for about 15 minutes, or until the rinds start to become translucent. Add the blood orange batches last to prevent them from staining the navel oranges.

Gently lift orange slices out of the syrup with a large fork and place on a lined baking sheet. Bake at 225°F for 45–60 minutes to dry. Candied orange slices will be pliable straight out of the oven but will set as they cool.

For the chocolate mousse, whip heavy cream to soft peaks, then set aside.

Start a water bath by simmering water in a medium pot on the stove. In a stainless steel bowl, add the egg yolks, 6 tablespoons Cointreau and orange syrup. Place bowl over the water bath and whisk constantly until eggs thicken and are pale yellow in color, about 6–8 minutes.

Turn off heat but leave the bowl over the water bath. With a spatula, fold in the melted chocolate. Once the chocolate is incorporated, remove bowl from water bath. Begin folding in ⅔ of the whipped cream in small amounts, only adding more once the previous addition is completely incorporated.

Chill mousse and remaining whipped cream for 2 hours or until set. Before assembly, fold remaining 2 tablespoons of Cointreau into whipped cream and whip to stiff peaks. 

To serve, place a small layer of chocolate mousse in a cocktail glass, then add a layer of whipped cream followed by another layer of chocolate mousse. Garnish with slices of candied orange.