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Chocolate Mousse by Laura Calder

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“I love dark chocolate and used a 75% Lindt bar for this one. Quick to prepare, and although you have to wait for a few hours for it to set, it's worth the wait. Cooking time is actually chilling/setting time.”
READY IN:
4hrs 25mins
SERVES:
8
YIELD:
8 bowls
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt the chocolate over a bain-marie until smooth.
  2. Beat the egg whites to soft peaks, sprinkle the sugar, and continue beating to a stiff meringue, a minute or two longer.
  3. Beat the yolks with the orange zest in a bowl.
  4. Whisk the chocolate into the yolks.
  5. Fold in a spoonful of the whites into the chocolate mixture.
  6. Pour the chocolate into the remaining whites and fold gently to combine evenly.
  7. Pour the mousse into 8 serving bowls. Wrap well with plastic, and refrigerate at least a few hours. Serve garnished with whipped cream, chocolate shavings, and a little orange zest.

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