Dark chocolate mousse with negroni-steeped oranges

Melt the broken chocolate in a heatproof bowl set over a pan of simmering water (make sure the water doesn't touch the bottom of the bowl). Set aside.

Separate the eggs. Whisk the whites and lemon juice to soft peaks. Add the sugar, then whisk to stiff peaks.

Whisk the egg yolks quickly into the melted chocolate, then whisk in a third of the beaten egg whites. Fold in the remaining whites very gently until just combined, then divide between 4 bowls and refrigerate for a few hours (or overnight) until set.

To make the oranges, combine all the ingredients except the fruit in a saucepan and heat gently, stirring, until the sugar has dissolved. Peel and segment the oranges. Pour the negroni mixture over the orange segments and refrigerate until needed.

Serve the mousses topped with whipped or clotted cream and a spoonful of the boozy oranges.