Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

12 oz Bittersweet dark chocolate; -(divided use)
-chopped into 1/2" cubes; 1/2 c Grand marnier -=OR=-
3 oz Unsalted butter; 1/2 c Other liqueur;
3 Extra-large eggs; separated 3 c Heavy cream;
3/4 c Granulated sugar;

(1) combine chocolate and butter in a large mixing bowl. Set over a
pan of simmering water, and gently melt together. (2) In a large
mixing bowl, beat the egg yolks and 1/2 cup of the sugar a ribbon a
stage. Stir in the Grand Marnier. Add the melted chocolate and set
aside to cool slightly. (3) Whip the egg whites with remaining 1/4
cup of sugar and fold into the chocolate mixture. (4) Whip the egg
whites with very remaining 1/4 cup of sugar and fold into the
chocolate mixture. Refrigerate for a couple of hours or overnight.
NOTE: ALTHOUGH MANY CHEFS AND HOME COOKS PREPARE DISHES THAT INCLUDE
RAW EGGS, THE U. S. DEPARTMENT OF ARRICUTURE ADVISES CONSUMERS THAT
THERE IS A RISK OF SALMONELLA IN RAW EGGS OR FOODS CONTAINING THEM.
Source: The San Diego Union-Tribune, Food Section, Feb. 2, 1995 +
Chef Dougles Organ of the Brasserie. Brought to you and yours via
Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 02-03-95

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