Mousse Au Chocolat a L'orange

1. 1

   In a double boiler, melt the chopped chocolate with 3/4 cup water.

2. 2

   Remove from the heat and whisk the chocolate until smooth.

3. 3

   Add the orange zest and let cool to room temperature.

4. 4

   Beat the egg yolks again lightly with a whisk and add them, a little at a time, to the cooled chocolate, mixing thoroughly after each addition.

5. 5

   Beat the whites until firm peaks form.

6. 6

   Vigorously beat a large dollop of the whites into the chocolate mixture, then beat in the nuts and grated chocolate.

7. 7

   Gently fold the remaining whites into the mixture.

8. 8

   Carefully spoon the mousse into tall dessert glasses and refrigerate for at least an hour.

9. 9

   Serve with unsweetened whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.