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Print this Recipe    Orange Choc Mousse

Le Fleur DeLys: La Mousse au Chocolat

10 ounces semi-sweet chocolate
1/2 pound butter
1/4 cup Triple Sec or other orange liqueur
1 pint heavy (whipping) cream
8 eggs, separated
1/2 cup sugar

Melt chololate, butter, and Triple Sec in the top of a double
boiler. Stir to incorporate. Let cool.

In an electric mixer, beat the egg yolks and sugar at high speed
untill the mixture forms a ribbon when the beaters are raised,
about 10 minutes.

In a large bowl, combine the chocolate sauce with the egg mixture.
Beat with a wire whisk until thick.

In another bowl, beat the egg whites with a whisk until stiff peaks
form. Using a spatula, fold the egg whites into the chocolate
sauce until just combined.

Whisk the whipping cream vigorously with a wire whisk until thick.
Fold, using a spatula, into the chocolate-egg whites mixture.
Chill for at least 3 hours before serving. The mousse will hold
3 to 4 days refrigerated.

Yield: approximately 16 1/2 cup servings.

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