Chocolate Mousse

🥘 Ingredients

• Grand Marnier or orange liquor
  57 g
• Kahlua
  57 g
• confectioners' sugar
  8 tbsp
• egg whites
  5
• egg yolks
  5
• heavy cream
  568 g
• orange zest
  1
• semisweet chocolate
  142 g

🍳 Cookware

• double boiler
• stainless steel bowl
• spatula
• pastry bag or a spoon

1. 1

   Cool down mixer bowl and paddle in the refrigerator.
2. 2

   Melt semisweet chocolate over a double boiler or in the microwave oven and cool slightly.

   semisweet chocolate: 142 g
3. 3

   Whip heavy cream to medium stiff peaks and reserve in refrigerator.

   heavy cream: 568 g
4. 4

   In a stainless steel bowl , place the egg yolks , ¼ cup confectioners' sugar , Kahlua , Grand Marnier or orange liquor and whisk together until well blended. Place bowl over a double boiler with simmering water and whip until light and thick about 7 to ⏱️ 8 minutes (the consistency of a soft whipped cream, the eggs should double or triple in volume). Add the orange zest . Pour melted chocolate into whipped yolks and the mixture cool for about 15 to ⏱️ 20 minutes .

   egg yolks: 5, confectioners' sugar: 4 tbsp, Kahlua: 57 g, Grand Marnier or orange liquor: 57 g, orange zest: 1
5. 5

   Using a spatula and very gently add in the about ¾ of the whipped cream. The remaining whipped cream can be used for the topping of each glass.
6. 6

   In another bowl place egg whites whip until soft peak then add the confectioners' sugar and whip until a meringue medium soft peak. Again very carefully, fold in the egg whites to the chocolate and cream mixture.

   egg whites: 5, confectioners' sugar: 4 tbsp
7. 7

   Using a pastry bag or a spoon , fill glasses and let set in refrigerator for a 2 to ⏱️ 4 hours .
8. 8

   Top the dessert with freshly whipped cream. Sprinkle with shaved chocolate!!!