Dark Chocolate and Grand Marnier Mousse

Prep and Cook

• 1
  Place the chocolate and butter in a heatproof bowl set over a pot of simmering water and leave until the chocolate is completely melted. Stir until the butter and chocolate are well blended.
• 2
  Whisk the beaten eggs and Grand Marnier into the chocolate mixture and set aside.
• 3
  Using an electric or hand-held mixer beat the egg whites and sugar until soft peaks form. Whisk a quarter of the egg whites into the chocolate mixture to loosen it, and then fold in the remainder with a spatula.
• 4
  Whip the cream and fold it into the mousse. Pour into small ramekins or glasses, cover with plastic wrap, and refrigerate for a minimum of 6 hours.