Orange-Chocolate Mousse

1. In a large mixing bowl beat ½ cup cold cream until stiff peaks form. Transfer to a medium bowl. Cover with plastic wrap and keep in the fridge.

2. In a large heatproof bowl, whisk together egg yolks, orange juice, salt, and ¼ cup sugar. Place bowl over a pot of simmering water. The water should not touch the bowl. Whisk constantly until the sugar has dissolved, the mixture is lighter in color and doubled in volume, about 5 minutes (160˚F on an instant thermometer).

3. Remove the bowl from heat. Whisk in the chocolate until melted and smooth. Let it cool to room temperature, whisking occasionally.

4. In a large mixing bowl with an electric mixer fitted with a whisk attachment, beat egg whites until foamy with uniform small bubbles. Add 2 tbsp sugar, beat on high speed until stiff peaks form.

5. Fold egg whites into the chocolate mixture in 2 portions. Fold in whipped cream until just blended. With a piping bag, pipe chocolate mousse into the 4 (5-ounce) containers. Cover each container with plastic wrap and chill in the fridge until firm, approximately 2 hours. Allow to stand at room temperature for 10 minutes before serving.

6. For the chocolate curls (optional), take a about 2-inch piece of chocolate and microwave in 50% for 15 – 20 seconds. With a vegetable peeler, scrape the blade lengthwise across the softened chocolate to create curls. Refrigerate until ready to use.

6. For the whipped cream, in a large mixing bowl with an electric mixer fitted with a whisk attachment, beat ¼ cup cold whipping cream until soft peaks form.

7. For the orange segments (optional), remove the orange peel and cut the white pith. Cut in between the membranes to release the segments with a thin sharp knife. Place the segments on a paper towel to absorb the juice.

8. To assemble, scoop a heaping tablespoon of whipped cream over the mousse. Place an orange segment on top of the cream. Top with curls and orange zest, serve.