Chocolate Mousse

1. 1

   Prepare the mousse: Melt the chopped chocolate over a double boiler until smooth, stirring occasionally.

2. 2

   Beat the whole egg and egg yolks with an electric mixer set on medium-high speed until light in color and thick, about 7 minutes; keep whipping while the sugar cooks.

3. 3

   Place sugar and water in a 1-quart heavy-bottomed saucepan over medium-high heat and cook to 250 F. Remove from heat and pour the sugar syrup down the side of the mixing bowl into the whipping eggs.

4. 4

   Continue to whip until the outside of the bowl is warm but not hot, 2 to 3 minutes.

5. 5

   Whip the heavy cream to soft peaks.

6. 6

   Fold in the Grand Marnier with a rubber spatula.

7. 7

   Fold the egg mixture into the whipped cream.

8. 8

   Carefully pour the warm melted chocolate into the mixture.

9. 9

   Use a rubber spatula to gently fold in the chocolate until completely incorporated.

No additional tips available.