Progres with grand marnier iii (mousse)

12 servings

Ingredients

Quantity Ingredient
1 pint Cream, heavy
4 eaches Egg yolks
¾ cup Syrup (Grand Marnier from above)
4 ounces Chocolate, semi-sweet, melted

Directions

MOUSSE

Mousse: =======

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 From: Rob Stewart Date: 09-12-94

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