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.