1. Combine chocolate, whisky and cream in a heatproof bowl and place over pan of simmering hot water, stirring until melted. 2. Remove from the heat and allow cooling slightly. 3. Beat egg whites to hard peaks. 4. Beat the yolks with the finely grated orange rind. 5. Add egg yolk mixture into the cooled chocolate cream, stir. 6. Fold in the whisked egg whites. 7. Spoon the mixture into six individual cups or glasses. 8. Chill in the fridge for at least three hours. 9. Just before serving, whip the cream for the topping with powdered sugar add the whisky and whip shortly again. 10. Spoon cream over the mosse, top with orange zest strips and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
