Progres with Grand Marnier Iii (Mousse)

Directions

1. 1

   MOUSSE----------------------------------- 1 pt Cream, heavy 4 ea Egg yolks 3/4 c Syrup (Grand Marnier from -- above) 4 oz Chocolate, semi-sw

2. 2

   Add melted chocolate to whipped cream and whisk until smooth

3. 3

   In another bowl, over hot water, whisk egg yolks and syrup

4. 4

   Fold egg syrup mixture into chocolate/cream mixture and mix with a spatula

5. 5

   Set aside for use in the rest of the Progres with Grand Marnier recipe

6. 6

   Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Roberto Gerometta, Chez Michel, San Francisco, CA