Make the Brownie Bowls

1. Preheat the oven to 350°F.
2. In a large mixing bowl, whisk together the flour, cocoa, sugars and salt.
3. Add the oil, water or coffee, and eggs; mix until combined.
4. Spoon the mixture into the cavities of the pan (each holds about 6 tbsp).
5. Bake until the brownies are firm to the touch and a toothpick inserted in the centre comes out clean (25–30 minutes)
6. Cool on a rack before removing from the pan (10 minutes).

Make the Orange Curd

1. In a medium, heavy-bottomed saucepan, whisk the yolks, sugar, zests and juices and salt until combined. Cook over medium-high heat, stirring constantly with a wooden spoon or heat-proof spatula, scraping down the sides of the pan until the mixture is thick (8 to 10 minutes).
2. Remove the pan from the heat. Add the butter, one piece at a time, stirring until smooth. Strain through a finely meshed sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and very firm (at least 2 hours).

Make the Mousse

1. Just before serving, prepare the mousse.
2. In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream and the confectioners’ sugar on high until soft, billowy peaks form (about 3 minutes). Gently fold the orange curd into the whipped cream.
3. Pipe or spoon the mousse into the brownie bowls and serve. Garnish with orange jelly fruit slices (optional).