Grand Marnier chocolate mousse
- Break the chocolate into the top of a double boiler. Add the orange zest and juice to the chocolate, together with the butter. Heat the mixture over simmering water, stirring occasionally, until the chocolate has melted. Remove from the heat and stir in the Grand Marnier.
- Beat the yolks thoroughly. Strain the chocolate mixture onto the yolks through a fine sieve, beating constantly. Allow to cool.
- Beat egg whites until stiff and fold into the chocolate. Pour into six individual cups and refrigerate for two hours. Cut the orange into small segments and garnish the mousse. Pour 1 tsp of Grand Marnier over each, gently rotating the cup to ensure the surface is coated, and serve.