Melt the chocolate over a bain-main until smooth.
Beat the egg whites to soft peaks, sprinkle over the sugar, and continue beating to a stiff meringue, a minute or two longer.
Beat the yolks with the orange zest and Cointreau in a bowl.
Whisk the chocolate into the yolks.
Fold in a spoonful of the whites, then pour the chocolate onto the remaining whites and fold gently to combine evenly.
Pour the mousse into a serving bowl.
Wrap well with plastic, and refrigerate at least a few hours.
Serve garnished with whipped cream, chocolate shavings, and a little orange zest.
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