Recipe - Elizabeth Davids Mousse Au Chocolat A Lorange

4 ounce 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 mousse4 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 ounce 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 wellbeaten 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 coffeecups.
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 Curaao,
add a spoonful in place of the same amount of orange juice.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip