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Grand Marnier Chocolate Mousse

4 1/2 teaspoons unflavored gelatin
3/4 pound bittersweet chocolate bits
1/2 cup plus 2 Tablespoons Grand Marnier
2 1/4 cups well chilled heavy cream
3/4 cup superfine & 1/3 cup granulated sugar
2 tablespoons fine julienne of orange rind

In a small bowl sprinkle the gelatin over 1/3 cup cold water.
Soften for 5 minutes and in a small saucepan heat and stir the
mixture over moderate heat until the gelatin dissolves. In a double
boiler over barely simmering water melt chocolate, stirring until
smooth. Whisk in gelatin mixture and 1/4 cup plus 2 Tablespoons
Grand Marnier until mixture is smooth. Remove >from heat, keeping
pan set over the hot water.

Beat the cream in a chilled bowl with an electric mixer adding the
superfine sugar a little at a time. Add remaining 1/4 cup Grand
Marnier, and beat mixture until it holds stiff peaks. Transfer
1-1/2 cups of whipped cream mixture to a small bowl and reserve
it, covered and chilled. Remove the chocolate mixture from over
the hot water and let cool for 30 seconds. With the mixer beat in
remaining whipped cream mixture until combined well. Divide mousse
among six 1-cup goblets and chill, covered with plastic wrap, for
30-40 mins or until almost set. With small spoon scoop out a
tablespoon in center of each, transferring the scooped out mousse
to a small saucepan. Fill depressions with some of the reserved
whipped cream mixture. Stir scooped out mousse over low heat until
smooth. Pour it over the mousses and chill them covered with
plastic wrap for 2 hours.

In boiling water, blanch the orange rind for 1 min. and drain. In
same pan combine rind, sugar and 1/4 cup water. Bring to a boil
over moderate heat, stirring until sugar dissolves and boil 4
minutes or until rind is translucent and liquid is reduced. Add
1/4 cup cold water. Bring liquid to a boil and strain mixture
through a fine sieve, discarding liquid. Let rind cool. With a
pastry bag, decorate with remaining whipped cream mixture and
sprinkle with candied rind. Serves 6.


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