200g dark chocolate, finely chopped
⅓ cup brown sugar
300ml thickened cream
200g cumquats, halved
½ cup Pedro Ximénez sherry
1 cup caster sugar
Place chocolate in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth. Set aside to cool. Place eggs and sugar in the bowl of an electric mixer and beat for 5 minutes or until pale and doubled in size. Carefully fold through the cooled chocolate.
Place cream in a bowl and whisk until soft peaks form. Carefully fold cream through the chocolate mixture. Spoon into 4 x 1-cup capacity bowls or glasses and refrigerate for 3-4 hours or until set.
Meanwhile, bring a small saucepan of water to the boil. Add cumquats and cook for 1 minute. Drain.
Place sherry, ½ cup water and sugar in a saucepan over medium heat and stir until the sugar dissolves. Bring to the boil, add cumquats and simmer for 30 minutes or until the cumquats are soft and translucent. Set aside to cool completely. Spoon stewed cumquats and syrup over the mousse. Serve.