Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------KEYWORDS: ORANGES, SCANNED,---------------------
12 ea SERVINGS

Source: Chocolate Desserts, from the editors of Food Wine magazine
Supplement to Food Wine magazine, 03/95 18 ounces semisweet
chocolate, coarsely chopped Grated zest of 1 orange 10 egg yolks,
beaten until slightly foamy 10 egg whites 1/2 cup coarsely chopped
hazelnuts or almonds (optional) 1 ounce semisweet chocolate, grated
(optional) Unsweetened whipped cream, for garnish 1. In a double
boiler, melt the chopped chocolate with 3/4 cup of water. Remove from
the heat and whisk the chocolate until smooth. Add the orange zest
and let cool to room temperature. 2. Beat the egg yolks again lightly
with a whisk and add them, a little at a time, to the cooled
chocolate, mixing thoroughly after each addition. 3. Beat the whites
until firm peaks form. Vigorously beat a large dollop of the whites
into the chocolate mixture, then beat in the nuts and or grated
chocolate, if desired. Gently fold the remaining whites into the
mixture. 4. Carefully spoon the mousse into tall dessert glasses (or
use a handsome glass bowl), and refrigerate for at least an hour. If
desired, serve with unsweetened whipped cream.

Submitted By SALLIE KREBS On 03-01-95

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