Ingredients:

• 4 ounces bittersweet chocolate, broken into pieces
• 4 large eggs, separated, at room temperature
• Pinch of salt
• 1 1/2 teaspoons white sugar
• 1/2 tsp vanilla extract
• 1/2 tsp Grand Marnier
• Whipped cream for topping
• Zest of one orange

Directions:

1. In the bowl of a stand mixer fitted with the whisk attachment or in a bowl with a hand mixer, beat the egg whites with the salt until they start to form soft peaks. Gradually add the sugar and salt while beating the eggs. Add the vanilla extract and Grand Marnier as the whites become shiny and hold medium-firm peaks.

2. Gently melt the chocolate in a heatproof bowl over a saucepan of simmering water. Using a silicone spatula, stir the egg yolks into the chocolate one at a time until incorporated and remove from heat.

3. Spoon about one-quarter of the melted chocolate into the beaten egg whites and stir with the spatula until the mixture is almost smooth. Spoon the rest of the yolks and chocolate over the whites with the rubber spatula, very carefully. Be as thorough as you can without overworking the mixture – leave a few white streaks.

4. Spoon the mousse into a serving bowl, martini glasses or individual bowls and cover with plastic wrap or aluminum foils. Alternatively, leave the mousse in the bowl o set (you can spoon it out into serving pieces when ready). Refrigerate at least 3 hours or until you’re ready for dessert.

5. Topping with whipped cream and the zest of an orange.