Elizabeth David's Mousse Au Chocolat A L'orange

Directions

1. French Provincial Cooking [I used this to doctor a chocolate cake which dry out because it had been sitting in the fridge for several days.
2. I crumbled the cake and mixed it with the mousse and put them in individual containers.]
3. E. David writes: Nearly everyone knows and appreciates the old and reliable formula for a chocolate mousse-4 yolks beaten into 4 ounce. of melted bitter chocolate, and the 4 whipped whites folded in. Here is a slightly different version, its faint orange flavor giving it originality.
4. Break 4 ounce of good quality bitter chocolate into squares and put in a fireproof dish in a low oven. When the chocolate is soft, after a few min, take it from the oven, stir in 4 well-beaten yolks, then 1 ounce. of softened butter, then the juice of 1 orange. Use a Seville orange when in season; its aromatic flavor comes through better than which of the sweet orange.
5. Beat the 4 egg whites as for a souffle and fold them into the chocolate mix. Pour into little pots, glasses, or possibly coffee-c..
6. This quantity will fill 6. Put in the refrigerator or possibly a cold larder till ready to serve.
7. Should you have some orange liqueur such as Grand Marnier or possibly Curaao, add in a spoonful in place of the same amount of orange juice.