My Not-So-Perfect Chocolate Mousse

Well, of course it's not perfect. I can work on the presentation a lot more; the taste was scrumptilicious though. It should be served in martini glasses (if I ever found them) with a swirl of whipped cream (which I didn't have at that time) on it. Chocolate shavings should be more visible, I shredded them too finely. Moreover, I took it out from the refrigerator after just an hour. Huge mistake!
I'll definitely post the picture of the improved version when I give it a try again. For now, I am thinking … cheesecake!

INGREDIENTS

• 150 g dark chocolate
• 4 egg whites
• 2 tbsp sugar
• 2 egg yolks
• 1 tsp orange zest
• 2 tbsp of unsalted butter (optional)
• 2 tbsp of coffee (optional)

METHOD

• Melt the chocolate over a Bain-main until smooth. (You may add butter in it)
• Beat the egg whites to soft peaks, sprinkle over the sugar and continue beating until a stiff meringue a minute or two later. (Soft peaks can be refrigerated for a while for better results)
• Beat the yolks with orange zest.(You may use coffee as well)
• Whisk the chocolate into the yolks.(Chocolate should be preferably at room temperature)
• Fold in a spoonful of whites, then pour the remaining whites and fold gently to combine evenly. (Don't stir, it will ruin everything)
• Pour the mousse in a serving bowl, cover well with plastic and refrigerate at least a few hours.(Some say at least 8 hours)
• Serve garnished with whipped cream, chocolate shavings and a little orange zest.