QUICK ORANGE-CHOCOLATE MOUSSE

This is the quickest and easiest and one of the most delicate chocolate mousse recipes around; it is at its most glamorous when served in saucer champagne glasses (not hollow-stemmed ones), but may be served in punch cups, Old Fashioned glasses, or even custard cups.

½ cup superfine sugar
2 tablespoons Grand Marnier
8 squares (1-oz each) superior quality semisweet chocolate
¼ cup heavy cream
2 egg whites, stiffly beaten
2 cups heavy cream
Orange peel twists

Combine superfine sugar and Grand Marnier in saucepan and cook over low heat until dissolved. Melt chocolate in double boiler, adding ¼ cup cream as chocolate begins to melt. When chocolate and cream are smooth, stir in sugar-Grand Marnier syrup. Set aside and let cool to room temperature.

Meanwhile, beat egg whites until stiff peaks form. Fold into cooled chocolate mixture. Whip 2 cups heavy cream until stiff peaks form. Fold into cooled chocolate mixture.

Spoon mousse into desired glasses or cups. COver with plastic wrap and chill 203 hours before serving. To serve, garnish with orange twists and top with dollop of sweetened whipped cream if desired.

Yield: 8-10 servings, depending on size of glasses used.

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