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1
In a stainless steel bowl set over a saucepan of boiling water, combine the egg yolks, Grand Marnier, sugar, and orange zest, and whisk to incorporate.
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2
Whisking constantly and removing from the heat from time to time, cook until the mixture has thickened and coats the back of a spoon into a sabayon, 4 to 5 minutes.
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3
Remove from the heat and cool.
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4
Fold the whipped cream into the cooled sabayon, then fold in the melted chocolate.
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5
Refrigerate until well chilled, at least 6 hours.
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6
Transfer to a pastry bag fitted with a star tip.
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7
To serve, place 1 tuile cup in the center of 8 dessert plates.
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8
Pipe (or alternately spoon) 1/4 cup of the mousse into the cups and garnish with the mint sprigs and powdered sugar.
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9
Serve.
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10
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
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11
Invert 8 shot glasses or tea cups on the counter.
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12
In a medium bowl, whisk together the egg whites, sugar, and pistachios until just combined.
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13
Add the butter and vanilla, and whisk.
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14
Add the flour and cocoa powder, and whisk.
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15
Drop the batter by 1 1/2 tablespoonfuls onto the baking sheet, about 4 inches apart.
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16
Using a small spatula or the back of a spoon, spread the batter out to form a thin 4 1/2 -inch circle (the batter needs to be a thin, even coat because the cookies will not spread when cooked).
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17
Bake for 12 to 13 minutes, or until a deep brown.
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18
Remove from the oven.
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19
With a thin spatula, quickly remove the cookies 1 at a time from the baking sheet and drape on top of a ramekin to create a cup shape.
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20
(If the cookies become too brittle, replace on the baking sheet and place in the oven for 10 seconds to soften.)
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21
Cool completely on the glasses, then gently lift off and transfer to a platter until ready to use.
