Food Network: Chocolate Mousse: Mousse au Chocolat

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Chocolate Mousse: Mousse au Chocolat
Recipe courtesy Emeril Lagasse, 2003

Ingredients
8 ounces bittersweet or semisweet chocolate, chopped
4 tablespoons unsalted butter
3 large eggs,* separated
1/4 cup super fine sugar
1 1/4 cups cold heavy cream
1/4 cup Grand Marnier
Small chocolate shavings or chocolate nibs, for garnish

Instructions
In the top of a double boiler or in a bowl set over a
pot of hot water, melt the chocolate and butter, stirring. Remove from the heat

and beat with a heavy wooden spoon until smooth. Return to the heat and 1 at a
time, add the yolks, beating well after the addition of each. Remove from the heat
and transfer to a large bowl.

In a clean bowl, beat the egg whites until soft peaks start to form. Add 2
tablespoons of the sugar and beat until stiff.

In a third bowl, beat the cream until it becomes frothy. Add the remaining 2
tablespoons sugar and the Grand Marnier and continue beating until it holds soft
peaks.

Fold the egg whites into the chocolate mixture until no white speaks appear.
Gradually fold in the whipped cream, reserving about 1/2 cup for garnish.

Transfer to a large decorative silver or glass bowl and refrigerate until well
chilled.

To serve, spoon the reserved whipped cream on top and garnish with chocolate
shavings.