Progress With Grand Marnier III (Mousse)

Recipe Ingredients

		Mousse
1		Cream - heavy
4		Egg yolks
3/4 cup	246g / 8.7oz	Syrup - (Grand Marnier from
		IV)
4 oz	113g	Chocolate - semi-sweet, - melted

Recipe Instructions

Mousse: Whip the cream with a whisk. Add melted chocolate to whipped cream and whisk until smooth.

In another bowl, over hot water, whisk egg yolks and syrup.

Fold egg syrup mixture into chocolate/cream mixture and mix with a spatula.

Set aside for use in the rest of the Progress with Grand Marnier recipe.

Source:
Great Chefs of San Francisco, Avon Books, 1984 Chef: Roberto Gerometta, Chez Michel, San Francisco, CA

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