Chocolate-orange mousse

Ingredients:

Mousse

• 170 g semi-sweet chocolate, chopped
• 60 g dark chocolate, chopped
• 1/4 cup orange liqueur (recommended: Grand Marnier)
• 1/4 cup water
• 1 tsp vanilla extract
• 1 tsp. grated orange zest
• 165 g unsalted butter, room temperature
• 8 large eggs, room temperature, separate the yolks from the whites
• 0.5 cup + 2 tablespoons sugar
• A pinch of salt
• 0.5 cup chilled heavy cream
• Whipped cream, recipe below, for serving
• Tangerines, for decoration

Whipped cream

• 2 cups chilled heavy cream
• 2 tablespoons of sugar
• A few drops of vanilla extract

Preparation:

1. In a heatproof bowl, combine both types of chocolate, orange liqueur, 1/4 cup water, and vanilla. Place the bowl over a pan of simmering water and stir until the chocolate melts. Cool completely to room temperature. Stir in the orange zest and butter until smooth.
2. Place the egg yolks and 1/2 cup sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for 4 minutes, or until thick and pale yellow. With the mixer running at low speed, fold in the chocolate mixture. Transfer to a large bowl.
3. Place 1 cup egg whites (set the rest aside for another use), salt, and 1 tablespoon sugar in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until stiff but not dry. Fold ¼ of the beaten egg whites into the chocolate mixture, then gently fold in the remaining mixture with a rubber spatula.
4. In the same bowl (do not wash), whip the heavy cream with the remaining 1 tablespoon of sugar until stiff peaks form. Fold the whipped cream into the chocolate mixture with a spatula. Divide the mousse among individual serving bowls or an 8-cup serving dish. Refrigerate.
5. Serve garnished with whipped cream and tangerines. Place the remaining whipped cream on the table.
   
   Whipped creamWhip the cream in the bowl of a stand mixer fitted with a whisk attachment. When it begins to thicken, add the sugar and vanilla and continue beating until stiff peaks form. Be careful not to overbeat, or you'll end up with butter!