---------- Recipe via UNREGISTERED Meal-Master (tm) v8.01
       Title:  Progres with Grand Marnier III (Mousse)
  Categories: Desserts, Mousses, Masterchefs, Frisco, Chzm
       Yield: 12 servings
       1 pt Cream, heavy                             -- above)
       4 ea Egg yolks                           4 oz Chocolate, semi-sweet,
     3/4 c  Syrup (Grand Marnier from                -- melted
        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
        Source: Great Chefs of San Francisco, Avon Books, 1984
        Chef:   Roberto Gerometta, Chez Michel, San Francisco, CA