Chocolate Mousse with Orange

01Method

1. 1

   Use a mortar and pestle to grind the orange zest into a fine, smooth paste.

2. 2

   Place the chopped chocolate, coffee, and orange zest paste in the top of a double boiler set over gently simmering water. Stir regularly, scraping the sides with a spatula to prevent burning, until the chocolate is fully melted and smooth, about 5 minutes. Remove from heat and let cool slightly.

3. 3

   In a clean glass, metal, or ceramic bowl, whisk the egg whites with the salt until stiff peaks form.

4. 4

   Stir the egg yolks into the slightly cooled chocolate mixture until thoroughly incorporated. Pour the chocolate mixture over the beaten egg whites and gently fold together with a spatula until just combined — do not overmix.

5. 5

   Divide the mousse among 10 small dessert glasses or transfer into one large serving dish. Refrigerate for a minimum of 6 hours or overnight before serving.