Chocolate Orange Mousse

Combined the two chocolates, Grand Marnier, 1/4 cup water, and the vanilla in a heat-proof bowl. Set it over a pan of simmering water just until the chocolate melts. Cool completely to room temperature. Whisk in the orange zest and butter until combined.

Place the egg yolks and 1/2 cup of the sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed for 4 minutes, or until very thick and pale yellow. With the mixer on low speed, add the chocolate mixture. Transfer to a large bowl.

Place 1 cup of egg whites (save or discard the rest), the salt and 1 Tbsp of the sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until firm but not dry. Whisk half of the egg whites into the chocolate mixture, then fold the rest in carefully with a rubber spatula.

Without cleaning the bowl or shisk, whip the heavy cream and the remaining Tbsp of sugar until firm. Fold the whipped cream into the chocolate mixture. Pour the mousse into individual dishes or an 8-cup serving bowl. Chill and decorate with shipped cream and oranges. Serve with extra whipped cream on the side.