|4 ounces||semisweet chocolate|
|3 tbsp||unsalted butter|
|1/2 cup||orange juice|
|3 tbsp||cocoa powder|
|2 tbsp||Cointreau or other orange-flavored liqueur|
|1/3 cup||whipping cream|
|2 tbsp||granulated sugar|
|Orange segments and whipped cream, to serve|
1. Place the chocolate, butter and orange juice in the top of a double boiler over a pan of barely simmering water. When the chocolate and butter have melted, stir in the cocoa powder. Remove from the water and whisk in the egg yolks and Cointreau. Leave to cool. 2. In a chilled bowl, beat the whipping cream until soft peaks form. Cover and refrigerate until ready to use. 3. Beat all the egg whites in a clean, dry bowl until soft peaks form. Add the sugar; beat until smooth and glossy. 4. Using a large spoon or spatula, gently fold the egg whites into the cooled chocolate mixture. Before they are completely incorporated, fold in the whipped cream. Spoon the mixture into individual serving dishes or a large serving bowl and refrigerate for at least 1 hour. 5. Serve with orange segments and whipped cream.
Source: Le Cordon Bleu Home Collection Desserts, Periplus Editions, 1998.