Chocolate Orange Mousse

• 1 c. undiluted Carnation evaporated milk
• 1 (4 oz.) box Hershey's sweet chocolate
• 1 envelope unflavored gelatin
• 2/3 c. water
• 2 egg yolks
• 1/2 tsp. grated orange rind
• 1/2 tsp. vanilla
• 2 egg whites
• 1/3 c. sugar

1. Combine evaporated milk and chocolate, broken, in a small saucepan.
2. Place over low heat, stirring constantly, or whisk, until chocolate is melted.
3. Sprinkle gelatin onto water in small bowl.
4. Allow to soften a few minutes.
5. Add to hot mixture in saucepan.
6. Heat to dissolve gelatin.
7. Cool 5 minutes.
8. Beat in egg yolks, one at a time.
9. Stir in orange rind and vanilla.
10. Chill until mixture mounds from a spoon.
11. Beat egg whites until foamy; gradually add sugar, 2 tablespoons at a time, beating until meringue is stiff, but not dry.
12. Fold meringue into chocolate mixture.
13. Spoon into 6 dessert dishes.
14. Chill at least 2 hours. Garnish as desired.

carnation, chocolate, unflavored gelatin, water, egg yolks, orange rind, vanilla, egg whites, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=779146 (may not work)