Mousse Au Chocolat

1. 1

   Combine first 3 ingredients in a medium saucepan. Cook over low heat, stirring constantly, until chocolate melts; remove from heat.

2. 2

   Beat egg yolks well, and stir in 1/4 cup whipping cream. Whisk about one-fourth of chocolate mixture into egg mixture; whisk back into remaining chocolate mixture. Cook, stirring constantly, over medium-low heat until a thermometer registers 160u00b0. Remove from heat; stir in orange liqueur and vanilla. Cool to room temperature, stirring occasionally.

3. 3

   Beat remaining 3/4 cup whipping cream until soft peaks form. Fold about one-fourth of whipped cream into cooled chocolate mixture; fold in remaining whipped cream.

4. 4

   Spoon mousse into 8 goblets. Cover and chill thoroughly. Garnish, if desired.

No additional tips available.