Dark Chocolate Mousse With Candied Ginger

Yield: 6 (4-ounce) servings

Time: 20 minutes, plus 2 hours’ chilling

6 ounces 70% dark chocolate (not unsweetened baking

chocolate), in small chunks (about 1 cup)

1⁄2 cup unsalted butter (1 stick)

2 tablespoons orange liqueur, such as Grand Marnier

1⁄4 cup espresso

1⁄4 cup sugar

4 large eggs, whites and yolks separated, at room temperature

1⁄2 cup whipping cream, for garnish

1 tablespoon sugar (optional)

Drop of vanilla extract (optional)

1 1⁄2 ounces crystallized ginger, chopped or slivered, for

garnish (about 1⁄4 cup)

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.

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.

In a clean, dry medium bowl, beat egg whites to stiff peaks. With a rubber spatula, stir 1⁄3 of the beaten egg whites into chocolate mixture to lighten it.

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

Pour mixture into 4-ounce ramekins or other vessels, like teacups or wineglasses. 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.

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.