Orange Mascarpone Topping Expresso Chocolate Mousse

ORANGE MASCARPONE TOPPING ESPRESSO CHOCOLATE MOUSSE
MOUSSE:
½ c. milk
3 T. sugar
¼ t. instant espresso powder
1 c. bittersweet chocolate chips
3 egg whites
CREAM:
¼ c. mascarpone cheese, room temp
2 T. fresh squeezed orange juice
½ c. whipping cream
2 T. powdered sugar
Zest of one orange

1. MOUSSE: In saucepan over medium heat, stir together the milk, sugar and espresso powder until milk is hot, but not boiling and sugar is dissolved.
2. Place chocolate chips in blender or food processor.
3. Pour hot milk over chips. Run blender on HIGH until combined, a few seconds.
4. Add egg whites and run blender on HIGH until light, about 1 minute.
5. Transfer mousses to 4 small serving cups. Cover with plastic wrap and place in refrigerator at least 4 hours.
6. CREAM: In bowl of electric mixer, stir together the mascarpone and orange juice until smooth. Add cream, powdered sugar and zest. Whip until cream has soft peaks.
7. Whip the cream just before serving the mousse or cover with plastic wrap and place in refrigerator until ready to use.
   *When blending hot liquids: Remove liquid from heat and allow to cool for 5-10 minutes. Transfer liquid to blender or food processor and fill no more than halfway. If using blender, release one corner of lid. Place a towel over the top, pulse a few times then process on high until smooth.