Chocolate Mousse

Serves 4.

1/2 pint chilled heavy cream
1/2 cup granulated white sugar
1/4 cup water
2 large eggs
6 oz. semisweet chocolate chips
1/2 tsp. instant coffee
dash salt
2 tbl. Grand Marnier

Process cream in food processor until thickened, about 35 seconds, and set aside. Heat sugar and water and bring to a boil. Process remaining ingredients for a few seconds and add syrup through feed tube, processing until smooth, about 20 seconds. Add Grand Marnier and process 20 seconds more. Place whipped cream on chocolate mixture. Turn on and off until cream disappears.

Anna Mary McVaney deGruyter

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