Chocolate Orange Mousse

Beat the heavy cream in the bowl of an electric mixer fitted with the whisk attachment on medium speed until soft peaks form. Add the orange zest and orange juice and continue to beat until stiff peaks form. Set aside.

Beat the egg whites and vinegar in a separate bowl until frothy. Gradually add the sugar and beat until stiff peaks form.

Meanwhile, melt the chocolate in a large bowl placed over a pot of simmering water (or a double boiler), stirring until completely smooth. Remove from the heat, add the egg yolks into the melted chocolate and whisk until fully combined. Whisk one-fourth of the egg whites into the chocolate mixture to combine. Gradually fold in the remaining egg whites and whipped cream in three parts, mixing just until incorporated.

Divide the mixture between six 6-ounce ramekins and chill in the refrigerator for at least 2 hours, until firm.