Espresso Chocolate Mousse with Orange Mascarpone Whipped Cream

• 1/2 cup whole milk
• 3 tablespoons granulated sugar
• 1/4 teaspoon instant espresso powder
• 1 cup bittersweet chocolate chips
• 3 large egg whites
• 1/4 cup mascarpone cheese, at room temperature
• 2 tablespoons freshly squeezed orange juice
• 1/2 cup heavy cream
• 2 tablespoons confectioners sugar
• 1 teaspoon grated orange zest

1. In a small saucepan stir the milk together with the granulated sugar and the espresso powder over medium heat until the milk is hot, but not boiling, and the sugar is dissolved.
2. Place the chocolate chips in a blender.
3. Pour the hot milk over the chips.
4. Run the blender on high until combined, just a few seconds, then add the egg whites and run the blender on high until light, about 1 minute.
5. Transfer the mousse to 4 small serving cups.
6. Cover with plastic wrap and refrigerate until firm, about 3 hours.
7. In the bowl of an electric mixer stir together the mascarpone and the orange juice until smooth.
8. Add the cream, confectioners sugar, and orange zest.
9. Whip until the cream forms soft peaks, about 1 minute.
10. Spoon a dollop of the whipped cream onto each mousse and serve.
11. This recipe includes raw egg whites, which are not recommended for children, the elderly, or those with compromised immune systems.
12. If you have health concerns about raw eggs, choose a different recipe.
13. The mascarpone whipped cream can be made several hours ahead of time and stored, covered with plastic wrap, in the refrigerator.

milk, granulated sugar, espresso powder, bittersweet chocolate chips, egg whites, mascarpone cheese, freshly squeezed orange juice, heavy cream, confectioners sugar, orange zest

Taken from www.epicurious.com/recipes/food/views/espresso-chocolate-mousse-with-orange-mascarpone-whipped-cream-376609 (may not work)