Mousse Au Chocolate Recipe

Directions:

1. Combine butter, 1/4 cup whipping cream, and egg yolks in top of a double boiler.
2. Whisking constantly, cook over simmering water until mixture reaches 160 degrees F on a thermometer (about 10 minutes). Remove from heat and stir in chocolate chips; stir until smooth. Transfer to a small bowl and cool to room temperature. Stir in liqueur.
3. Combine egg whites, granulated sugar, water, and cream of tartar in top of double boiler.
4. Whisking constantly, cook over simmering water until mixture reaches 160 degrees F (about 9 minutes). Transfer to a large bowl and beat until stiff peaks from. Gently fold chocolate mixture into egg white mixture. Spoon mousse into small serving dishes, loosely cover, and chill until ready to serve.
5. Place a medium (glass) bowl and beaters from an electric mixer in freezer until well chilled.
6. In chilled bowl, whip remaining 3/4 cup whipping cream until soft peaks form. Add confectioners sugar and orange extract; beat until stiff peaks form.
7. Garnish mousse with whipped cream and mandarin oranges.