Pretty chocolate mousses are laced with orange zest and served with whipped cream, orange segments, and fresh berries. Note that this recipe uses egg yolks which are not cooked: be absolutely sure of the source of the eggs you use, or use treated eggs, for this dessert.
- Eggs - 3, separated
- Semi-sweet chocolate chips - 1 cup, melted
- Vanilla Extract - 1 teaspoon
- Grated Orange Zest - 1-1/2 teaspoons
- Pinch of salt
- Heavy (whipping) cream - 1/2 cup, beaten to firm peaks
- Heavy (whipping) cream - 1 cup, beaten to firm peaks
- Oranges - segments from 2 oranges (optional), membrane removed
- Mixed Berries - 1-1/2 cups (strawberries, raspberries, and blueberries)
In the bowl of an electric mixer, beat the egg yolks on high speed until pale and lemon-colored, about 3 to 4 minutes. Gradually beat in the melted chocolate until well blended. Beat in the vanilla and zest.
In another medium bowl, with a clean mixer, beat the egg whites with the salt on high speed until peaks are firm but not dry. Even a speck of egg yolk or oil will prevent the whites from peaking; be sure the bowl and beaters are completely cleaned. Gently fold half of the beaten egg white into the chocolate mixture, then fold in the remaining whites until no white streaks remain. Fold in the whipped cream. Turn the mixture into a 1-quart serving bowl or 6 individual serving dishes. Cover with plastic wrap and refrigerate 4 to 6 hours before serving.
To serve: Top the mousse with whipped cream. Garnish the serving plates with orange segments and fresh berries.