* Exported from MasterCook * Elizabeth David's Mousse au Chocolate l'Orange Recipe By : Therese Cruz Serving Size : 6 Preparation Time :0:00 Categories : Pies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces good quality bitter chocolate -- broken into squares 4 egg yolks -- well beaten 1 ounce butter -- softened juice of 1 orange 4 egg whites French Provincial Cooking [I used this to doctor a chocolate cake that dried out because it had been sitting in the fridge for several days. I crumbled the cake and mixed it with the mousse and put them in individual containers.] E. David writes: Nearly everyone knows and appreciates the old and reliable formula for a chocolate mousse-4 yolks beaten into 4 oz. of melted bitter chocolate, and the 4 whipped whites folded in. Here is a slightly different version, its faint orange flavor giving it originality. Break 4 oz of good quality bitter chocolate into squares and put in a fireproof dish in a low oven. When the chocolate is soft, after a few minutes, take it from the oven, stir in 4 well-beaten yolks, then 1 oz. of softened butter, then the juice of 1 orange. Use a Seville orange when in season; its aromatic flavor comes through better than that of the sweet orange. Beat the 4 egg whites as for a souffle and fold them into the chocolate mixture. Pour into little pots, glasses, or coffee-cups. This quantity will fill 6. Put in the refrigerator or a cool larder until ready to serve. Should you have some orange liqueur such as Grand Marnier or Curacao, add a spoonful in place of the same amount of orange juice. - - - - - - - - - - - - - - - - - -