Put the juice, zest, eggs, and sugar in a saucepan.

Cook over low flame while stirring constantly with a whisk for about 15-20 minutes, until it thickens.  (Make sure to stir constantly or the eggs will curdle.) Remove from flame.

Add the margarine and chocolate and mix well until the chocolate melts and the mixture is smooth and uniform.

Strain the cream into a bowl and use an immersion blender to achieve a creamy, uniform consistency.

Cool to room temperature.

Fold mixture into the whipped cream and combine.

Pour the mousse into semi-globe silicone molds (or any shape you like) and freeze for six hours before removing from molds.

Whip the egg whites until they double in volume.

Gradually add the white sugar and continue to beat until the edges become firm.

Using a spatula, gently fold the confectioners’ sugar into the meringue.

Transfer the meringue to a piping bag with a smooth round tip and squeeze small kisses onto a Gefen Parchment Paper-lined baking pan.

Bake for an hour and a half in an oven preheated to 225 degrees Fahrenheit.

Carefully remove the kisses from the paper and place in an air-tight container.

Melt the white chocolate and add food coloring according to the directions.

Spread the chocolate on a glass or acetate sheet, or parchment paper, and wait for it to dry.

Cut out decorative rings — that relate in size to the round molds — from the chocolate using two different sizes of the same-shape cookie cutters. Freeze for 10 minutes and carefully release the chocolate from the glass or paper.

Remove the mousse from the molds.

Place a chocolate ring on top of the frozen mousse.

Decorate with meringue drops. Add fondant flowers, if you like. Serve the mousse slightly thawed.