Orange Chocolate Mousse
|Orange curacao liqueur||1⁄4 Cup (4 tbs)|
|Semi sweet chocolate||6 Ounce|
|Strong coffee||4 Tablespoon|
|Unsalted softened butter||6 Ounce|
|Diced glazed orange peel||1⁄4 Cup (4 tbs)|
Beat yolks and sugar to pale yellow; add liqueur.
Set mixing bowl over warm water and beat 3-4 minutes until foamy and too hot for finger.
Then beat over cold water for 3-4 minutes.
Melt chocolate with coffee over hot water, remove from heat and beat in butter a bit at a time to make a smooth cream.
Beat this mixture into egg yolk and sugar mixture.
Beat egg whites and salt into soft peaks, gradually add sugar and continue beating until stiff peaks form.
Fold 1/4 of this mixture into chocolate, then add the remainder.
Turn into serving dish, individual cups, small parfait glasses, etc.
Refrigerate 2 hours or overnight.
Serve with creme anglaise or whipped cream.
If using small glasses and you wish to look extravagant, put a collar of foil around the necks of glasses (on outside).