Ingredients 8 ounce dark or semisweet chocolate, chopped or broken in small pieces 2 tablespoons butter 1/2 cup orange juice 1 tsp fresh grated orange zest 1 1/2 tablespoons white granulated sugar 3 large egg yolks bowl of ice water 1 1/4 cups heavy whipping cream, whipped (Tip: very cold cream whips easier!) extra whipped cream to garnish, optional

Method

Bring a saucepan with an inch of water in it to a simmer. Reduce the heat to low. Place the chocolate, butter, salt, and a 1/4-cup of the orange juice into a medium mixing bowl, and place over the hot water. When the chocolate and butter are melted, stir to combine, and remove from the heat.

In another heavy-bottomed saucepan, whisk together the orange zest, sugar, egg yolks, and rest of the orange juice. Cook, stirring constantly over low heat for 2-3 minutes until mixture reaches 160 degrees F. (a digital thermometer is recommended).

When ready, whisk the egg mixture into the chocolate mixture. Once combined, place this bowl over the bowl of ice water to cool. Stir occasionally; mixture needs to be cool to the touch.

With a spatula, fold in the whipped cream, and spoon the chocolate mousse into individual glasses or Orange cups. Refrigerate until set; at least 4 hours. May be prepared the night before. Garnish with extra whipped cream if desired.