Orange Salted Chocolate Mousse

Craving a dessert that's both decadent and delightful? Look no further than this Orange Salted Chocolate Mousse! We're taking the classic chocolate mousse to a whole new level with the magic of orange. But wait, there's more! The secret weapon in this recipe is my own special blend, Orange Salt, a symphony of citrus and sea salt that I create in small batches. 

Now, full disclosure, this recipe might require a small army of mixing bowls. But the good news is that this is a make-ahead masterpiece, so you'll be right there with your guests as you all groan with delight over this irresistible mousse!

Let's get cooking, shall we?

Orange Salted Chocolate Mousse

Ingredients:

• 8 ounces good semi-sweet chocolate, chopped

• 1/2 cup milk

• 1 teaspoon Orange Salt (plus more for sprinkling, if desired)

• 2 tablespoons granulated sugar, divided

• 2 cups heavy whipping cream

• 3 egg whites

• Fresh orange segments, for serving (optional)

Directions:

Place the bowl of your stand mixer (or a large mixing bowl) in the fridge to chill. (Using a chilled bowl makes for better whipped cream.)

While that bowl is chilling, melt together the chocolate, milk, Orange Salt, and 1 tablespoon granulated sugar. You can do this by microwaving the mixture in short bursts (30 seconds) and mixing between each burst or by placing your chocolate/milk/salt/sugar in a small bowl that fits tightly over a small pot of simmering water and stirring the mixture until melted. Transfer melted chocolate mixture to the largest bowl you've got and set aside to cool slightly.

Place the whipping cream and remaining granulated sugar in the now-chilled bowl and whip until you have nice, stiff peaks. Transfer about a quarter of the whipped cream to a small bowl and refrigerate for later. You're going to use this smaller amount of whipped cream to dollop on top of your finished mousse. Transfer the remainder of the whipped cream to a medium bowl and set aside.

Clean the bowl of your stand mixer (or whatever bowl you used to whip the cream). Whip the egg whites until you've got nice white stiff peaks. Set aside.

Using a large spatula, add about one-third of the whipped cream to the chocolate mixture and gently fold it together. ("Folding" is where you pull your spatula through the mixture along the bottom of the bowl, pulling and folding the mixture up and over itself rather than stirring in a circle to help maintain as much air as possible in the whipped cream.) Repeat with half of the remaining whipped cream, followed by the rest of the whipped cream. Once you've mixed together the chocolate mixture and the whipped cream, fold in the whipped egg whites in the same manner until everything is fully incorporated.

Transfer the mousse to small serving glasses or bowls and top with dollops of the whipped cream you refrigerated earlier. Chill for at least 4 hours before serving. Top with fresh orange segments and an extra sprinkle of Orange Salt just before serving, if desired.