INGREDIENTS
6 oz bittersweet chocolate
6 Tbsp orange juice
2 Tbsp Cointreau, Triple Sec or Grand Marnier
6 eggs, separated
1/2 cp heavy cream
grated rind of 1 orange
DIRECTIONS
Place chocolate and orange juice in the top of a double boiler and set over hot water until melted. Remove from heat and stir a few times, add the liquor and stir again. Set aside. Beat yolks with an electric beater about 5 minutes until thick and pale. Beat the chocolate mixture into the yolks. With clean beaters, beat the whites until they are stiff but not dry. Fold the whites into the chocolate mixture. Turn the mousse into a 6 cup dish or into 8 – 10 individual pots de crème and refrigerate for at least 6 hours. Just before serving, beat the cream until stiff and top the mousse with the whipped cream and the grated rind.