Chocolate Orange Mousse

1. 1

   Beat the cream to stiff peaks and then set aside. Using same beaters, beat the egg yolks until pale and lemon colored, about 3 minutes. Gradually beat in the melted chocolate until well blended. Add vanilla and orange zest.

2. 2

   With clean beaters, in a separate bowl, beat the whites until stiff but not dry. Gently fold into the chocolate mixture a little at a time. Fold in the whipped cream and stir until no white streaks appear.

3. 3

   Put into individual serving dishes and refrigerate 2-6 hours until serving.

* Per serving · 4 servings · Values may vary.

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