Karina Sharma
Dark chocolate, eggs, sugar, vanilla, cream, orange zest.
Melt your dark chocolate gently over a double boiler. Stir until smooth and let it cool slightly.
Whisk the egg whites with sugar until stiff peaks form. This creates the mousse’s light texture.
In a separate bowl, beat the heavy cream with vanilla extract until soft peaks form.
Stir in the orange zest for a refreshing citrusy kick.
Spoon the mousse into serving dishes and refrigerate for at least 2 hours to set.