Dark Chocolate Mousse with White Chocolate Soup

1. Start by making the chocolate mousse. Whip the cream with ¼ of the sugar until it forms stiff peaks and put it in the fridge. In a metal bowl over a water bath whip the yolks with ¼ of the sugar. The water in the lower vessel must not touch the bowl with the yolks. Add the previously grated couverture and the butter and keep stirring until everything melts.
2. In a separate vessel whip the egg whites with the remaining sugar to stiff peaks and, using a wooden or silicone spatula, fold them into the chocolate mixture in portions. In the same way add the whipped cream. The finished mousse should rest in the fridge for at least three hours.
3. Grate the orange zest coarsely and blanch it in lightly salted hot water five times. Squeeze the orange juice and bring it to a boil, adding the sugar and the zest. Once they caramelize, you may add orange liqueur.
4. In a saucepan bring the cream to a boil and add the white chocolate cut into pieces; wait for it to melt and add the orange zest without the juice.

— Tanyo Shishkov