-----------------------------------MOUSSE-----------------------------------
      1 pt Cream, heavy

      4 ea Egg yolks

    3/4 c  Syrup (Grand Marnier from

           -- above)
      4 oz Chocolate, semi-sweet,

           -- 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