| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts, Mousse | 6 | Servings | |
INGREDIENTS
| 2 | Whole Eggs | |
| 3 | Whole Egg Yolks | |
| 1/2 | c | Sugar |
| 1 | T | Grand Marnier |
| 6 | oz | Semisweet chocolate |
| 2 | oz | Cold Water |
| Zest Of 1 Orange | ||
| Juice Of 1 Orange | ||
| 1 | Unflavored Gelatin | |
| 1 | c | Whipping Cream, Half Whipped |
| Whipped Cream, For Topping |
INSTRUCTIONS
With your electric mixer, beat together the eggs, egg yolks, and sugar until the mixture is very thick. Add the Grand Marnier. Meanwhile, melt the chocolate with the water over very low heat. Grate the orange zest and add to chocolate. Squeeze the orange juice and put in a small pan. Sprinkle the surface of the orange juice with gelatin. Add the melted gelatin to the egg and sugar mixture. Fold the chocolate into the mixture and finally the lightly whipped cream. Fold until thoroughly blended. Pour into 1 1/2 quart serving or soufflé dish. Chill for 4 hours. Serve with whipped cream flavored with vanilla or Grand Marnier. Makes 6 servings. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 195 by "Diane Geary" <diane@keyway.net> on Nov 4, 1997
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