Dark Chocolate Mousse

Serves 8

2 cups heavy cream

4 egg yolks

3 tablespoons sugar

7 ounces bittersweet chocolate

1 tablespoon Grand Marnier

Garnish with two dark chocolate almonds and orange segment

1. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Set aside.

2. Heat 3/4 cup heavy cream in a small saucepan. In a small bowl whisk eggs yolks and sugar. When cream is hot slowly temper cream into eggs by adding small amounts of hot cream into egg mixture, continue to whisk. Once half of hot cream is added you may quickly stir in the rest of the hot cream. Add cream,egg mixture, and Grand Marnier to saucepan and cook stirring constantly to 160 degrees. Strain and add the melted chocolate. Mix well and chill.

3. When chocolate and egg mixture is chilled, beat 1 1/4 cups heavy cream to stiff peaks in a stand mixer with the whisk attachment. In three additions add the chilled chocolate and egg mixture. Mix on medium speed for 30 seconds. Pipe into wide champagne glasses and garnish as desired.

Chill 1/2 hour. May be made 1 day in advance.