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 2-3 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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