Progres with Grand Marnier Iii (Mousse)

-- 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