Chocolate Mousse

In a heatproof bowl set over a pot of simmering water, melt the chocolate and butter, stirring gently

Remove from heat, stir in the orange liqueur, and whisk until well combined

Cover with plastic wrap and let cool to room temperature

In a small saucepan, dissolve the granulated sugar in the water over low heat, stirring constantly

Increase heat and bring to a simmer, without stirring, until a syrupy consistency is reached (test by drizzling some of the syrup between your fingers; if it holds its shape, it's ready)

In a stand mixer, beat the egg whites until soft peaks form

Gradually add the hot syrup and continue beating until stiff peaks form

Add the reserved chocolate mixture, stirring gently with a spatula or wooden spoon

In another bowl of the stand mixer, beat the heavy cream until soft peaks form

Fold into the beaten egg whites with the chocolate and mix until well combined

Distribute the mousse among six serving cups, cover with plastic wrap, and refrigerate until firm (at least 4 hours)

Serve immediately

435 calories per serving