Recipe - Grand Marnier Chocolate Mousse

4 One half teaspoon Unflavored gelatin
Three fourths pound Bittersweet chocolate bits
One half cup Plus
2 tablespoon Grand marnier
2 One fourth cup Well chilled heavy cream
Three fourths cup Superfine sugar
1/3 cup Granulated sugar
2 tablespoon Fine julienne of orange rind

From: eastman@solstice.jpl.nasa.gov (Sherri Eastman)

Date: Wed, 15 Feb 1995 23:18:50 GMT
In a small bowl sprinkle the gelatin over 1/3 cup cold water. Soften for 5
minutes and in a small saucepan heat and stir the mixture over moderate
heat until the gelatin dissolves. In a double boiler over barely simmering
water melt chocolate, stirring until smooth. Whisk in gelatin mixture and
One fourth cup plus 2 Tablespoons Grand Marnier until mixture is smooth. Remove
from heat, keeping pan set over the hot water.

Beat the cream in a chilled bowl with an electric mixer adding the
superfine sugar a little at a time. Add remaining One fourth cup Grand Marnier,
and beat mixture until it holds stiff peaks. Transfer 1One half cups of whipped
cream mixture to a small bowl and reserve it, covered and chilled. Remove
the chocolate mixture from over the hot water and let cool for 30 seconds.
With the mixer beat in remaining whipped cream mixture until combined well.
Divide mousse among six 1cup goblets and chill, covered with plastic wrap,
for 3040 mins or until almost set. With small spoon scoop out a tablespoon
in center of each, transferring the scooped out mousse to a small saucepan.
Fill depressions with some of the reserved whipped cream mixture. Stir
scooped out mousse over low heat until smooth. Pour it over the mousses and
chill them covered with plastic wrap for 2 hours.

In boiling water, blanch the orange rind for 1 min. and drain. In same pan
combine rind, sugar and One fourth cup water. Bring to a boil over moderate heat,
stirring until sugar dissolves and boil 4 minutes or until rind is
translucent and liquid is reduced. Add One fourth cup cold water. Bring liquid to
a boil and strain mixture through a fine sieve, discarding liquid. Let rind
cool. With a pastry bag, decorate with remaining whipped cream mixture and
sprinkle with candied rind. Serves 6.

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