Blood Orange-Chocolate Mousse

I made this from a recipe I modified a few nights ago, and was quite pleased with the results.

4 tablespoons unsalted butter
4 oz. bittersweet baking chocolate
1/4 cup blood orange juice plus 1/4 teaspoon grated orange rind
4 large eggs, yolks and whites separated
Pinch of Cream of Tartar
1/2 cup heavy whipping cream

Melt the butter and chocolate together in a double boiler over medium heat, stirring often. When the chocolate mixture is fully melted, add the blood orange juice and rind; stir until fully mixed and very warm. In a large bowl, combine the chocolate mixture and the egg yolks, whisking until completely mixed. Set bowl aside and allow it to reach room temperature.

In a medium bowl, whisk the egg whites and the cream of tartar until stiff peaks form. Whisk 1/3 of the egg whites into the chocolate mixture, and then fold in the rest. In a medium bowl, whip the cream until thick and stiff, and then fold it in with the chocolate mixture. Cover the mousse with plastic wrap and chill for 1 hour or until the mousse is set.

Enjoy!