Chocolate Mousse Recipe

Step 1

Melt chocolate over a double boiler or in the microwave oven and cool slightly.

Step 2

Whip heavy cream to medium stiff peaks and reserve in refrigerator.

Step 3

In a stainless steel bowl, place the egg yolks, ¼ cup sugar,  Kalhua, Grand Marnier and whisk together until well blended.  Place bowl over a double boiler with simmering water and whip until light and thick about 7 to 8 minutes (the consistency of a soft whipped cream, the eggs should double or triple in volume).  Add the orange zest.  Pour melted chocolate into whipped yolks and the mixture cool for about 15/20 minutes.

Step 4

Using a spatula and very gently add in the about ¾ of the whipped cream,  The remaining whipped cream can be used for the toping of each glass.

Step 5

In another bowl place egg whites whip until soft peak then add the sugar and whip until a Meringue medium soft peak.  Again very carefully fold in the egg whites to the chocolate and cream mixture.

Step 6

Using a pastry bag or a spoon, fill glasses and let set in refrigerator for a 2 to 4 hours.

Step 7

Top the dessert with freshly whipped cream.  Sprinkle with shaved chocolate!!!