Orange-Infused Chocolate Mousse

Combine the orange zest in a mortar and pestle until it reaches a uniform consistency, creating a smooth paste.

Melt the chocolate, coffee, and orange zest together in the top of a double boiler over gently simmering water, stirring constantly to prevent burning and scraping down the sides with a rubber spatula every minute or so until the chocolate is fully incorporated, approximately 5 minutes. Ensure a smooth texture by stirring until combined and then remove from heat.

Allow the mixture to cool slightly before moving on to the next step.

In a separate bowl, whip the egg whites and salt until stiff peaks are achieved, as indicated in the accompanying note.

Combine the egg yolks with the slightly cooled chocolate mixture and stir until a harmonious blend is formed. Gently pour this mixture over the egg whites, then use a spatula to carefully fold them together until just combined.

Transfer the mixture into 10 small dessert glasses or a single serving dish. Refrigerate for at least 6 hours, or overnight, to allow the flavors to mature.