Chocolate Mousse: Mousse au Chocolat

1. 1

   In the top of a double boiler or in a bowl set over a pot of hot water, melt the chocolate and butter, stirring.

2. 2

   Remove from the heat and beat with a heavy wooden spoon until smooth.

3. 3

   Return to the heat and 1 at a time, add the yolks, beating well after the addition of each.

4. 4

   Remove from the heat and transfer to a large bowl.

5. 5

   In a clean bowl, beat the egg whites until soft peaks start to form.

6. 6

   Add 2 tablespoons of the sugar and beat until stiff.

7. 7

   In a third bowl, beat the cream until it becomes frothy.

8. 8

   Add the remaining 2 tablespoons sugar and the Grand Marnier and continue beating until it holds soft peaks.

9. 9

   Fold the egg whites into the chocolate mixture until no white speaks appear.

10. 10

    Gradually fold in the whipped cream, reserving about 1/2 cup for garnish.

11. 11

    Transfer to a large decorative silver or glass bowl and refrigerate until well chilled.

12. 12

    To serve, spoon the reserved whipped cream on top and garnish with chocolate shavings.

* Per serving · 4 servings · Values may vary.

No additional tips available.