Let's start cooking!
Melt the chocolate in a bain marie. Whip the cream. Add 40 g of sugar to the egg yolks and beat stiff.
Prepare a sugar syrup with the remaining sugar and water. Add this warm syrup to the egg yolks and then stir this mixture into the melted chocolate. Add the cream and place the chocolate mousse in the fridge to set.
Slice both ends off the orange and reserve the juice. Weigh the orange juice and add just as much as sugar. Bring to the boil in a saucepan. Add 8 leaves of tarragon and pour the strained syrup over the orange slices. Pipe the chocolate mousse onto a plate, add the orange and the juice. Garnish with the broken Lace Thins and a tarragon leaf.