---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
 
      Title:  Progres with Grand Marnier III (Mousse)
 Categories: Desserts, Mousses, Masterchefs, Frisco, Chzm
      Yield: 12 servings
 
-----------------------------------MOUSSE-----------------------------------
      1 pt Cream, heavy                             -- above)
      4 ea Egg yolks                           4 oz Chocolate, semi-sweet,
    3/4 c  Syrup (Grand Marnier from                -- 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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