Mary & Martha's Kitchen Recipe

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Progres with Grand Marnier Iii (Mousse) Recipe -----------------------------------MOUSSE----------------------------------- 1 pt Cream, heavy 4 ea Egg yolks 3/4 c Syrup (Grand Marnier from -- above) 4 oz Chocolate, semi-sweet, -- melted 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

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<h1>Progres with Grand Marnier Iii (Mousse)</h1> <h2>Recipe</h2><p> <P>-----------------------------------MOUSSE----------------------------------- 1 pt Cream, heavy <P>4 ea Egg yolks <P>3/4 c Syrup (Grand Marnier from <P>-- above) 4 oz Chocolate, semi-sweet, <P>-- melted 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 <div><a href='http://www.maryandmarthaskitchen.com/Progres_with_Grand_Marnier_Iii_(Mousse)/35108/' title='Progres with Grand Marnier Iii (Mousse) Recipe'>Progres with Grand Marnier Iii (Mousse) Recipe</a></div>

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