Chocolate Mousse with Whipped Cream

Melt the chocolate in a double boiler, remove from heat and add the orange liqueur

Whisk until combined

Beat the egg whites until stiff peaks form, then add the sugar and beat well

Beat the egg yolks until they thicken and turn pale yellow

Add to the chocolate mixture and whisk until smooth

Add 1/4 of the egg whites and mix until combined

Gently fold in the whipped cream and the remaining egg whites

Pour into individual cups and refrigerate

Optional: Top with a dollop of whipped cream and serve chilled.