Chocolate mousse with espresso and rum

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Ingredients

Serves 4

• 7 oz (200 g) bitter 70% chocolate
  
• 4 eggs
  
• 1 oz (3 cl) rum (optional)
  
• ½ cup espresso  coffee
  
• 1 pinch salt
  
• The zest from an unwaxed orange

Preparation

Preparation of ingredients:

• Wash the orange, remove the zest, and blanch the zest in boiling water for 2 minutes Make a very strong espresso
  
• Break the chocolate into pieces
  
• Separate the egg whites from the yolks

Preparation:

• Put the chocolate pieces in a pot along with the rum, and the ½ espresso, and melt in a bain-marie
  
• Once the chocolate is melted, add the orange zests and mix to obtain a cream with a uniform consistency
  
• Pour the melted chocolate into the egg yolks and mix well
  
• Add a pinch of salt to the egg whites, and beat them until very stiff
  
• Very carefully mix the egg whites into the chocolate mixture
  
• Pour into a large bowl or into small individual serving dishes, and allow to sit in a cool place for at least 6 hours