How to cook
Melt the chocolate in a water bath along with the butter. Remove it and set it aside to cool.
Divide the egg yolks with the sugar and the egg whites with the salt into two bowls. Beat with a mixer. Beat the yolks to fluffy white cream and beat whites well.
Grate the orange peel. Add it to the yolks along with the baileys. Combine the mixtures.
First, mix the yolks with the chocolate, then add the egg whites in small amounts. Stir with a silicone spatula and light swirling movements.
Fill a piping bag with the fluffy chocolate mousse. Pipe it out into suitable cups and refrigerate them for a few hours.
Take them out and before serving, sprinkle the Belgian Chocolate Mousse with a little grated orange peel.