Chocolate Mousse Flavored With Grand Marnier
|Bittersweet chocolate||8 Ounce, broken into pieces (225 Gram)|
|Grand marnier||3 Tablespoon|
|Vanilla extract||2 Teaspoon|
|Unsalted butter||4 Ounce (100 Gram)|
|Egg yolks||8 Large|
|Sugar||4 Ounce (100 Gram)|
|Egg whites||5 Large|
Place the chocolate, orange liqueur and vanilla in the top of a double boiler over simmering water and allow to melt, stirring occasionally.
Remove from the heat and stir in the butter.
Combine the egg yolks and sugar in a large bowl and beat until thick and pale yellow.
Beat in the chocolate mixture while still lukewarm.
Place the egg whites in a medium-sized mixing bowl.
Beat until stiff but not dry.
Add one-third of the beaten egg whites to the chocolate batter and mix vigorously.
Gently fold in the remaining whites.
Do this slowly and patiently.
Do not overmix but make sure that the mixture is well blended, with no streaks of whites remaining.
Pour the mixture into a large (21/3 1/3 pint) serving bowl.
Cover with plastic wrap and refrigerate for at least 6 hours before serving.