Dark Chocolate Mousse

Method

1. 1. Begin by melting the chocolate.
      • You can do this using a double boiler or a microwave. If using a double boiler, place the chocolate in a heatproof bowl set over a pot of simmering water, making sure the water doesn’t touch the bottom of the bowl. Stir until smooth and melted. If using a microwave, heat the chocolate in 20-second intervals, stirring in between, until fully melted. Set aside to cool slightly.
   2. In a clean, dry bowl, beat the egg whites to stiff peaks.
      • This means when you lift the beaters, the peaks should stand up straight without collapsing. Be careful not to overbeat, or the whites will become dry and difficult to fold into the chocolate.
   3. In another bowl, whip the heavy cream until it forms soft peaks.
      • Be cautious not to over-whip, as it should still be smooth and creamy.
   4. Once the chocolate has cooled but is still fluid
      • Gently fold in the whipped cream with a spatula until just combined. Add the lemon and orange zest and mix to distribute the flavors evenly.
   5. Carefully fold in the egg whites in three batches.
      • The first batch can be mixed in more vigorously to lighten the mixture, but the remaining whites should be folded in gently to maintain the mousse’s airy texture.
   6. Divide the mousse
      • Into serving glasses or a large serving dish. Smooth the tops with a spatula or the back of a spoon.
   7. Refrigerate the mousse
      • For at least 2 hours or until set. This allows the flavors to meld and the mousse to achieve the perfect consistency.
   8. Serve chilled.
      • If desired, garnish with additional citrus zest, chocolate shavings, or a dollop of whipped cream for an extra touch of elegance.

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