Mousse Au Chocolat a L'orange

• 18 ounces semisweet chocolate, coarsely chopped
• 1 orange, zest of
• 10 egg yolks, beaten until slightly foamy
• 10 egg whites
• 12 cup coarsely chopped hazelnuts or 12 cup almonds
• 1 ounce semisweet chocolate, grated
• unsweetened whipped cream, for garnish

1. In a double boiler, melt the chopped chocolate with 3/4 cup water.
2. Remove from the heat and whisk the chocolate until smooth.
3. Add the orange zest and let cool to room temperature.
4. Beat the egg yolks again lightly with a whisk and add them, a little at a time, to the cooled chocolate, mixing thoroughly after each addition.
5. Beat the whites until firm peaks form.
6. Vigorously beat a large dollop of the whites into the chocolate mixture, then beat in the nuts and grated chocolate.
7. Gently fold the remaining whites into the mixture.
8. Carefully spoon the mousse into tall dessert glasses and refrigerate for at least an hour.
9. Serve with unsweetened whipped cream.

chocolate, orange, egg yolks, egg whites, hazelnuts, semisweet chocolate, cream

Taken from www.food.com/recipe/mousse-au-chocolat-a-lorange-324715 (may not work)