---------- 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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