Ingredients
| 1-1/8 lb. | semisweet chocolate, chopped | | 3/4 cup | water | | 1 | orange rind, grated | | 10 | eggs, separated | | 1/2 cup | hazelnuts or | | almonds, finely chopped |
Decoration
| 1 oz. | semisweet chocolate | | 1 cup | whipping cream, whipped |
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Instructions
Melt chocolate with the water in a double-boiler then beat until smooth. Add orange rind and cool to room temperature. Beat the egg yolks again and add a little at a time to the cooled chocolate mixture, mixing well after each addition. Beat egg whites until firm peaks form. Add a large dollop of the egg whites to the chocolate mixture; beat well. Add thenuts and beat well again. Fold in the remaining egg whites then spoon into dessert glasses or a large bowl. Refrigerate for at least one hour then serve with whipped cream, sprinkled with the grated chocolate.
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