-
1
For the Mousse: In a small saucepan over medium heat stir together the milk with the sugar and the espresso powder until the milk is hot, but not boiling, and the sugar is dissolved.
-
2
Place the chocolate chips in a blender.
-
3
*Pour the hot milk over the chips.
-
4
Run the blender on high until combined, a few seconds.
-
5
Add the egg whites and run the blender on high until light, about 1 minute.
-
6
Transfer the mousse to 4 small serving cups.
-
7
Cover with plastic wrap and place in the refrigerator until firm, about 3 hours.
-
8
For the Cream: In the bowl of an electric mixer, stir together the
-
9
mascarpone cheese and the orange juice until smooth.
-
10
Add the cream,
-
11
powdered sugar, and orange zest.
-
12
Whip until the cream has soft peaks, about 1 minute.
-
13
Whip the cream just before serving the mousse or cover with plastic wrap and place in the refrigerator until ready to serve.
-
14
* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
-
15
Transfer liquid to a blender or food processor and fill it no more than halfway.
-
16
If using a blender, release one corner of the lid.
-
17
This prevents the vacuum effect that creates heat explosions.
-
18
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
