Chocolate Mousse

Melt the chocolate in a double boiler

Add the orange liqueur and whisk well

Beat the egg whites with sugar until stiff

Combine the melted chocolate with the liqueur, slightly cooled

Mix very well

Pour into individual serving cups and refrigerate until serving time

If desired, use the egg yolks to prepare a meringue topping for the desserts

To make the meringue, whisk the egg yolks lightly

Sift through a fine-mesh sieve

Prepare a syrup of 2 cups of sugar for every cup of water

Cook until, when lifting the syrup with a spoon, it forms a thread

Let the syrup boil and then pour over it the eggs in a thin stream, forming strands

Remove with a skimmer and place in cold water mixed with a little of the sugar syrup

Place on a fine-mesh sieve or strainer to dry