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1
In a small saucepan simmer sugar, water, and kumquats until reduced to about 2/3 cup and stir in Grand Marnier.
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2
Cool sauce to room temperature and stir in cranberries.
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3
Sauce may be made 1 week ahead and chilled, covered.
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4
Have ready an instant-read thermometer in a cup of very hot water.
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5
In a small bowl stir together 1/4 cup water, cocoa powder, espresso powder, and yolks until smooth.
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6
In a metal bowl set over a saucepan of simmering water melt bittersweet chocolate and butter, stirring occasionally, until smooth.
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7
Stir cocoa mixture into chocolate mixture and cook 1 minute, stirring constantly.
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8
Remove bowl from pan and check temperature, tilting bowl to cover thermometer tip by a least 2 inches.
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9
If temperature is less than 160F., rinse thermometer and return to cup.
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10
Check temperature every 30 seconds until thermometer registers 160F.
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11
Remove bowl from pan, reserving simmering water over heat, and cool chocolate mixture to room temperature.
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12
Clean thermometer and put in a clean cup of very hot water.
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13
In another metal bowl stir together whites, cream of tartar, and sugar with a rubber spatula and put bowl over pan of reserved simmering water.
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14
Cook mixture, stirring constantly with rubber spatula (to keep mixture as froth-free as possible), checking temperature in same manner, 30 seconds to 1 minute, or until thermometer registers 160F.
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15
and remove from heat.
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16
Beat mixture with am electric mixer until cool and meringue holds stiff peaks.
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17
Gently fold chocolate mixture into meringue until combined well and chill 15 minutes, or until just firm enough to hold its shape when piped.
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18
Spoon mousse into a pastry bag fitted with 1/2-inch star tip and pipe about 1/2 cup mousse onto each of 2 dessert plates in a mound 2 1/2 inches in diameter and 2 inches high.
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19
Mousse may be piped onto plates 1 day ahead and chilled, covered loosely with plastic wrap.
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20
In a bowl with a whisk or cleaned beaters beat together espresso cream ingredients until cream just holds stiff peaks.
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21
Espresso cream may be made 2 hours ahead and chilled, covered.
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22
Dollop half of espresso cream on top of each serving of mousse and lean 2 or 3 crisps against mousse.
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23
Spoon sauce around desserts.
