Hot Chocolate Mousse in Crispy Wrappers

Orange Caramel Sauce: In small saucepan, heat orange juice over medium heat; set aside and keep warm. In heavy saucepan over medium heat, stir sugar with 1/3 cup (75 mL) water until dissolved, brushing down side of pan with pastry brush dipped in water if crystals cling to side. Increase heat to medium-high; boil, without stirring, until pale caramel colour. Remove from heat.

Stirring constantly, gradually pour in orange juice. Reduce heat to medium and return pan to stove top. Boil vigorously for 5 minutes or until reduced to 1-1/4 cups (300 mL). Let cool. Cover and refrigerate for at least 3 hours or until thickened. (Make-ahead: Refrigerate for up to 3 days. Reheat gently to serve.)

In bowl set over hot (not boiling) water, melt chocolate. Remove from heat; whisk in 3 tbsp (50 mL) of the butter. Let cool slightly.

Dissolve coffee granules in 2 tbsp (25 mL) hot water. Whisk into chocolate mixture. Whisk 2 tbsp (25 mL) of the sugar into egg yolks; whisk into chocolate mixture.

Beat egg whites until soft peaks form. Beat in remaining sugar, 1 tbsp (15 mL) at a time, until stiff glossy peaks form. Fold into chocolate mixture.

Grease 8 muffin cups. Melt remaining butter and brush over edges of spring roll wrappers. Spoon 1/3 cup (75 mL) of the mousse onto centre of 1 wrapper; loosely gather edges together over filling, leaving 1/2-inch (1 cm) opening. (Do not twist corners to close.) Place in muffin cup. Repeat with remaining wrappers and mousse. (Make-ahead: Prepare to this point, cover with plastic wrap and refrigerate for up to 3 hours. Increase baking time by 3 minutes.)

Bake in centre of 400°F (200°C) oven for 8 to 10 minutes or until edges of wrappers are browned and mousse is no longer shiny. Serve immediately with sauce.