INGREDIENTS:

10 ounces best-quality Belgian dark chocolate (like Calebaut Bittersweet) coarsely chopped
6 fresh large organic eggs
1 cup organic whipping cream, whipped until firm
One well-washed organic tangerine or orange
2 tablespoons organic unsalted butter

�?Carefully separate the eggs. Allow the yolks to remain at room temperature, but chill the whites.

�?nbsp;In a double boiler, melt the chocolate. Add the butter to give the mousse a nice gloss, stirring to combine.

�?nbsp;Using a fine zester or grater, grate the orange or tangerine rind into the chocolate.

�?Remove chocolate from heat and add yolks. (This part can be tricky: if the chocolate is too hot, the yolks will curdle. If it‘s too cool, the chocolate will solidify.) Stir well to combine.

�?nbsp;Beat the chilled egg whites with a balloon whisk until stiff and firm, but not dry. Take one spoonful of the beaten whites and stir into the chocolate mixture, just to lighten it because it will be quite thick and stiff.

�?nbsp;Then add the chocolate mixture to the egg whites, very gently folding the chocolate into the whites. It will lose volume, but if you can do it gently, cutting into the mixture, rather than stirring, the mousse should retain its lightness.

�?nbsp;Spoon the mousse into whatever serving dishes you will use, and refrigerate to set for an hour or more.

�?nbsp;Then comes the good part--the clean up! Don't let anyone see you help clean the chocolatey bowl with your fingers before you do the washing up, ‘cause everyone will find you with chocolate on your face, and they'll all want to join in!

�?nbsp;When ready to serve, decorate each serving with the whipped cream and some grated chocolate on top.

Enjoy!