Half orange with mascarpone mousse

Cut oranges in half, scoop them out with a spoon and set them aside.

Melt the chocolate in a pan at Baine-Marie over low heat. When the chocolate has melted, combine it with the mascarpone and set aside to cool.

Whisk the heavy cream with a whisker until you almost have stiff peaks and place it in the refrigerator.

Whip the egg white until stiff peaks form.

In a large bowl, combine the chocolate and mascarpone and add the cream, little by little, with a spoon. Then, add the egg white and mix.

Place the mousse in a piping bag and fill the half oranges.