Cointreau Chocolate Mousse

Place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir until the chocolate melts and is smooth. Set aside to cool.

Use an electric beater to beat the egg whites in a clean dry bowl until firm peaks form. Add the egg yolks, 1 at a time, beating well after each addition until combined. Add the chocolate and beat until combined. Gradually add the oil and Cointreau, beating until well combined.

Spoon the chocolate mixture into serving cups. Cover and place in the fridge for 4 hours or until firm. Serve.