Chocolate Mousse By Laura Calder

1. 1

   Melt the chocolate over a bain-marie until smooth.

2. 2

   Beat the egg whites to soft peaks, sprinkle the sugar, and continue beating to a stiff meringue, a minute or two longer.

3. 3

   Beat the yolks with the orange zest in a bowl.

4. 4

   Whisk the chocolate into the yolks.

5. 5

   Fold in a spoonful of the whites into the chocolate mixture.

6. 6

   Pour the chocolate into the remaining whites and fold gently to combine evenly.

7. 7

   Pour the mousse into 8 serving bowls. Wrap well with plastic, and refrigerate at least a few hours. Serve garnished with whipped cream, chocolate shavings, and a little orange zest.

* Per serving · 4 servings · Values may vary.

No additional tips available.