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1
Combine the 2 chocolates, orange liqueur, 1/4 cup water, and the vanilla in a heat-proof bowl.
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2
Set it over a pan of simmering water just until the chocolate melts.
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3
Cool completely to room temperature.
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4
Whisk in the orange zest and butter until combined.
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5
Place the egg yolks and 1/2 cup of the sugar in the bowl of an electric mixer fitted with the paddle attachment.
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6
Beat on high speed for 4 minutes, or until very thick and pale yellow.
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7
With the mixer on low speed, add the chocolate mixture.
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8
Transfer to a large bowl.
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9
Place 1 cup of egg whites (save or discard the rest), the salt, and 1 tablespoon of the sugar in the bowl of an electric mixer fitted with the whisk attachment.
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10
Beat on high speed until firm but not dry.
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11
Whisk 1/4 of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.
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12
Without cleaning the bowl or whisk, whip the heavy cream and the remaining tablespoon of sugar until firm.
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13
Fold the whipped cream into the chocolate mixture.
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14
Pour the mousse into individual dishes or an 8-cup serving bowl.
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15
Chill and decorate with whipped cream and oranges.
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16
Serve with extra whipped cream on the side.
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17
Whip the cream in the bowl of an electric mixer fitted with the whisk attachment.
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18
When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks.
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19
Don't overbeat, or you'll end up with butter!
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20
Whipped Cream:2 cups (1 pint) cold heavy cream2 tablespoons sugarDash pure vanilla extract Whip the cream in the bowl of an electric mixer fitted with the whisk attachment.
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21
When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks.
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22
Don't overbeat, or you'll end up with butter!
