Classic Chocolate Mousse

Fill a large bowl with ice water and set aside. Set a saucepan of water over medium heat and bring to a light simmer. In a bowl (use one that will fit over the saucepan of simmering water), beat egg yolks and sugar till mixture is thick and pale yellow. Beat in Grand Marnier. Set bowl over the pan of barely simmering water and whisk/beat for about 3-4 minutes till foamy and very, very hot to the touch. Place bowl over the bowl cold water and again beat for 3-4 minutes till mixture is cold and the consistency of mayonnaise.

Put the chocolate and coffee in a bowl and melt it in the microwave for 30 second heat increments. Stir between each increment and continue only until the mixture is smooth and melted. Beat in butter a tablespoon at a time. Beat chocolate into the egg yolks and sugar and set aside.

In another bowl beat egg whites and salt till soft peaks form. Sprinkle the sugar over the whites and beat till stiff peaks form. Stir one quarter of the whites into the chocolate mixture, then gently fold in the rest.

Pour into one large or a few individual-size serving dishes. Chill at least two hours or overnight before serving. Garnish with crème anglaise or whipped cream and berries.

Recipe adapted from Mastering the Art of French Cooking by Julia Child.