Chocolate Grand Marnier Mousse

[Skryker]

Chocolate Grand Marnier Mousse
Warning! Contains raw egg whites. Only use if you are sure of your eggs, and keep well chilled. Use quickly.

1/4 c Sugar
2-4 tb Grand Marnier or other liquer
4 oz Chocolate
2 tb Whipping Cream
2 lg Egg Whites, Beaten
2 c Whipped Cream

1. Cook over low heat the sugar and liquor until dissolved, but
not brown.
2. Melt the chocolate.
3. After the chocolate is melted, stir in the 2 tablespoons of
whipping cream.
4. Add the syrup to the melted chocolate and stir until smooth.
5. When the mixture is cool, but not chilled, fold into the 2 beaten
egg whites. The egg whites need to be beaten stiffly.
6. Fold in everything very gently to the cups whipped cream.
7. Chill in sherbet glasses for 2-3 hours prior to serving or put gently into a premade chocolate cookie pie crust and chill.

I'm doing this from memory since I can't find the actual recipe. The only thing I'm not totally sure of is the whipped cream. I honestly can't remember if it's 2 cups of whipping cream (which would be 4 cups of whipped cream) or 2 cups of whipped cream. I *think* it's 1 cup of whipping cream that makes 2 cups of whipped cream. If it's 4 cups of whipped cream, you'll get extra chocolately mousse, I guess.

[Prin]

How can you be sure of your eggs?

[jesse's mommy]

What do you mean? I'm a little confused. If you whisk egg whites long enough they get real "fluffy" and foam-like.

[Prin]

Yeah, but some eggs have salmonelly in them, but I don't know how you know if they do or not. Do some cartons say?

[Skryker]

Originally Posted by Prin

Yeah, but some eggs have salmonelly in them, but I don't know how you know if they do or not. Do some cartons say?

Nope. You just have to take your chances, I guess. I've never had a problem with it, but I wouldn't use an egg that had broken egg on the shell, just in case. You know, sometimes when you check your carton, there's icky raw egg on some of the eggs where there has been a broken egg. Yuck! I don't buy those cartons.

[Skryker]

That's a good question. I was typing away at a warning, and couldn't think of a better way to put that. Only use trusted eggs? Eggs from a trusted source? Eggs from trustworthy chickens? That's a badly worded warning.

But-"Warning. Contains raw eggs. Could give you Salmonella." doesn't seem very appetizing, either.

[Prin]

I think it's rarer in Canada than the US, but my man eats cake batter all the time and never gets sick (I'm still not brave enough. )

[jesse's mommy]

I love cake batter, cookie dough, and brownie mix. Yum.

[Prin]

And I guess if the eggs are fresher, there'll be less salmonella than if you had them in the fridge for a month already.