|Dark or semisweet chocolate||4 Ounce, cut into bits|
|Unsweetened cocoa powder||1 Tablespoon|
|Evaporated milk/Fresh skim milk||1⁄4 Cup (4 tbs)|
|Grated orange rind||2 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Egg whites||3 Large|
1 In the top of a double boiler set over simmering water, melt the chocolate with the cocoa and milk, stirring, about 4 minutes or until smooth.
Add the orange rind and transfer the mixture to a large bowl.
2 ln asmall heavy saucepan, bring the sugarand water to a boil over moderately high heat; cook, occasionally washing down the sides of the pan with a pastry brush dipped in cold water, for 6 minutes or until a candy thermometer registers 240° For 1/4 teaspoon of the syrup dropped into a saucer of cold water forms a soft ball.
3 In a perfectly clean large bowl, beat the egg whites with an electric mixer set on high speed for 2 to 3 minutes or until they form soft peaks.
With the mixer running on medium-high, add the sugar syrup in a stream and beat for 4 to 5 minutes or until the mixture is cool and looks thick and glossy.
Fold the whites into the chocolate mixture.
Spoon the mousse into 6 individual bowls.
Chill, covered with plastic food wrap, for 2 1/2 hours or until firm.