Chef Michel's Chocolate Mousse Recipe

Melt chocolate over double boiler and keep warm. In separate bowl combine heavy cream, Grand Marnier and vanilla and whip. In a heavy saucepan, combine sugar, water and light karo syrup and cook on medium-high heat, stirring constantly, until it reaches 275 degrees on candy thermometer. Remove from heat. Beat egg whites on high speed until soft peaks form. Slowly add syrup mixture in a thin stream to egg whites while beating at high speed until a glossy meringue forms. Add warm melted chocolate and mix thoroughly. Let cool and then add whipped cream mixture, folding together gently until completely combined. Chill for several hours before serving. ... an excerpt of: "Cinnamon Mornings, Chocolate Dreams" (Lanier) click on the cover to see it at Amazon.com