220g of coarsely chopped bittersweet chocolate
5 tablespoons of orange juice
5 large eggs at room temperature, separated
1 tablespoon of grated orange zest
1 tablespoon of orange liqueur (optional)
220g of coarsely chopped bittersweet chocolate
5 tablespoons of orange juice
5 large eggs at room temperature, separated
1 tablespoon of grated orange zest
1 tablespoon of orange liqueur (optional)
Melt the chocolate with the orange juice over low heat, stirring constantly to prevent burning
Remove from heat and add the egg yolks one at a time, beating well
Add the grated orange zest and liqueur, if using
Beat the egg whites until stiff peaks form
Add the melted chocolate and mix carefully
Pour into molds and refrigerate for 3 hours or more
Garnish with whipped cream, if desired
Variations: this mousse can be served in orange cups
Cut a circle of peel from the oranges and remove all the pulp without damaging the shell
Add 3 tablespoons of grated orange crystal to the mousse and fill the orange shells
Refrigerate for one day before serving, if desired
If desired, garnish with whipped cream
Serve 6 portions.
