orange and ginger chocolate mousse

Melt the chocolate in a heatproof bowl placed over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. When melted, leave to cool slightly. Mix the ginger and orange zest into the melted chocolate. Whisk the egg whites in a clean, dry, grease-free bowl until they form soft peaks. Fold them into the cooled melted chocolate. Spoon into 2 small cups or ramekin dishes. Dust with a little cocoa powder and using a small sharp knife of a citrus scoring tool, peel over thin lengths of zest from the orange. You can serve straight away or keep them in the fridge to be enjoyed later on. Ro Se topeste ciocolata intr-un vas termorezistent plasat deasupra unei oale de apa care fierbe u?or, asigurându-va ca baza vasului nu atinge apa. Atunci când sa topit, se lasa sa se raceasca u?or. Se amesteca ghimbir si coaja de portocala in ciocolata topita. Bateti albusurile intr-un bol curat, uscat, fara grasimi, pâna când se formeaza vârfuri moi. Amestecati-le în ciocolata topita care s-a racit. Se pun in 2 vase mici. Se pudreaza cu putina pudra de cacao ?i folosind un cu?it mic ascu?it, se curata coaja de portocala in lungimi subtiri. Se poate servi imediat sau pastra?i-le în frigider pentru a fiservite mai târziu.