Progres with Grand Marnier III (Mousse)

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Title: Progres with Grand Marnier III (Mousse)
Categories: Desserts, Mousses, Masterchefs, Frisco, Chzm
Yield: 12 servings

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

Mousse:
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Whip the cream with a whisk. Add melted chocolate to whipped
cream and whisk until smooth.

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

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

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

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

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