Chocolate Ginger Mousse with Orange Whipped Cream

I'm pretty sure "chocolate" is one of my most used labels... by a lot.  But really, who doesn't love a good chocolate recipe?  Chocolate plays so well with others, I can't help that I resort back to it as soon as I need to whip up a 'fancy' dessert.  In this instance the bitter dark chocolate harmonizes perfectly with the warm, spicy ginger, creating a uniquely satisfying mousse.  Dollop on some orange whipped cream, and this simple concoction screams gourmet.  It's awesome.  And who doesn't need another chocolate recipe in their repertoire?  I know I do- especially one that takes only 3 ingredients.  Sign me up.



Chocolate Ginger Mousse

• 6 oz high quality dark chocolate, chopped
• 6 eggs, seperated
• 2 Tbs fresh ginger, finely grated

1. Melt the chocolate slowly in a double boiler, over simmering water.
2. Remove from heat and beat egg yolks into chocolate with electric mixer.
3. In a separate large bowl, beat egg whites to a stiff peak.
4. Stir a large spoonful of egg whites into chocolate mixture to loosen.
5. Then gently fold remaining egg whites into chocolate.  Once incorporated, stir in grated ginger. 
6. Pour into serving glasses and chill in refrigerator until set, 4 to 5 hours.

Orange Whipped Cream

• 1/2 cup heavy whipping cream
• 1 Tbs powdered sugar
• 1/2 tsp orange extract

1. In a chilled glass bowl, beat heavy cream, powdered sugar, and orange extract until stiff consistency.  Serve instantly, or refrigerate covered.

Notes:

• The higher quality chocolate the better result.
• Do not feed to young children or pregnant women- or use pasteurized eggs.  Keep in mind achieving stiff peaks with pasteurized eggs is more challenging, so ensure to use a very clean, glass or metal bowl, and be patient :)
• I like to serve mine in shot glasses, topped with crushed ginger snap (as pictured) the crunch really makes it a dynamic dessert.

Yields 6 servings, or 12 shot glasses.