Dark Chocolate Mousse With Candied Ginger

Preparation

1. Step 1

   Set a medium bowl over a saucepan of boiling water. (Don’t let water touch the bottom of the bowl.) Reduce heat to a simmer. Add the chocolate, butter, orange liqueur and espresso. When chocolate is completely melted, about 10 minutes, remove from heat.

2. Step 2

   Add sugar and beat with a wire whisk until the sugar is dissolved and the mixture is slightly thickened and glossy, 1 to 2 minutes. Let the mixture cool slightly, then quickly whisk in the egg yolks to incorporate.

3. Step 3

   In a clean, dry medium bowl, beat egg whites to stiff peaks. With a rubber spatula, stir ⅓ of the beaten egg whites into chocolate mixture to lighten it.

4. Step 4

   Gently fold in the remaining whites to incorporate, taking care not to deflate. (It’s OK if mixture looks a little streaky.)

5. Step 5

   Pour mixture into 4-ounce ramekins or other vessels, like teacups or wine glasses. For a large version, pour into an attractive bowl. Cover with plastic wrap and refrigerate for at least 2 hours or up to 2 days in advance.

6. Step 6

   To serve, whip the cream to soft peaks. (Add a tablespoon of sugar and a drop of vanilla extract, if you wish.) Top each serving with a dollop of whipped cream and some crystallized ginger.