Chocolate mousse with kumquats

Heat the chocolate in a saucepan over very low heat until the chocolate has melted into a sauce.

Let the chocolate cool slightly, it must remain liquid.

Beat the egg whites in a bowl with the hand mixer so that there are peaks on it.

Add little by little 0.75 of the sugar bit by bit and continue to beat until it becomes a tough and shiny foam.

Stir fry the orange juice and a 0.5 of the ginger syrup through the chocolate sauce and keep stirring until the moisture is completely absorbed and it becomes a nice smooth sauce.

Then spat the chocolate sauce quickly for a dash through the egg whites.

Mix everything lightly, but well, until it becomes an even mousse.

Smooth the top and leave the mousse covered in the refrigerator in 2-3 hours.

Halve the kumquats in length and slice the ginger into slices.

Bring the kumquats with the slices of ginger, 0.25 sugar, 0.5 ginger syrup and the wine to the boil.

Cook for 10 minutes over medium heat until the kumquats are coated with a syrupy sauce.

Let the kumquats cool down.

Scoop bread rolls of chocolate mousse into slices and divide the kumquats with sauce over them.