This is a very good chocolate mousse recipe. I like to use Manjari chocolate from Valrhona, but you may use any very good quality dark chocolate as long as it has a minimum of 64% cocoa content.

Make the Chocolate Mousse :

Break the chocolate in small pieces, if it not in chips. Place the chocolate with the butter in a non reactive bowl. Place the bowl over a small saucepan half filled with simmering hot water. Melt the chocolate stirring from time to time to incorporate the butter.

In a large bowl, whisk the whipping cream with half of the sugar until soft peaks form. Reserve in the refrigerator. Break the egg and separate the yolks from the whites. When the chocolate is melted and homogenized, stir in, one at a time till the egg yolks mix until the mixture thickens slightly.

In a separate bowl, whip the egg whites with the remaining sugar, until the whites becomes firm and fluffy.

Add the whipped cream into the chocolate by folding in until totally incorporated. Then fold in the whipped egg whites. To fold in, use a large spatula, cut a path down the middle of the mixture with the edge of the spatula. Then, gently turn half the mixture over onto the other half. Continue cutting down the middle and turning a portion over. Do not stir. The purpose of folding is to retain the air you have beaten into the whites. Be careful to only work the mixture just enough to incorporate the whites and never use an electric mixer for this step.

Place in cups or glasses and refrigerate for a minimum of four hours.

Make the Orange Confit:

Wash the orange and peel it with a vegetable peeler. Cut the orange strips into very thin juliennes. Place the orange julienne into a saucepan covered with 2 cups of cold water. Bring to a boil and simmer for a couple minutes. Strain through a sieve and refresh under cold water. Wash the saucepan and return the zest in it, along with ½ cup sugar and remaining water. Bring to a boil and simmer for 20 minutes. Strain the zest and place them on a cookie sheet to cool down. When cold, roll the zest into the remaining sugar.

Serve: Serve the Chocolate Mousse with a mint sprig and few Confit orange zests.