MOCK CHOCOLATE MOUSSE

Mention the word “mousse” and some cooks want to hide behind their mandoline. It’s understandable: True mousse requires a good deal of knowledge (pâte á bombes, meringues, tempering, oh my!) and practice. This version takes out the guesswork and leaves the flavor and fun by cheating with a few of the techniques – just a little. Substitute vanilla, Amaretto, Kahlua or other liqueur for the Grand Marnier if desired. 2 eggs

¼ cup granulated sugar

2 ½ cups heavy cream, divided 6 ounces (1 cup) dark chocolate

chips

2 tablespoons Grand Marnier ½ cup heavy cream, whipped to

soft peak, optional Orange zest, optional

In the bowl of a standing mixer, whip the eggs with the granulated sugar on medium-high speed until thick and ribbon-like, about 3 minutes.

In a small sauce pan, heat 1 cup of the heavy cream to a simmer and remove from the heat. Reduce the speed of the mixer to medium-low and add the hot cream into the egg mixture slowly until combined. Chill the remaining 1½ cups heavy cream in the refrigerator.

Place the egg-and-cream mixture back in the sauce pan and cook over low heat, stirring constantly, until the mixture thickens and can coat the back of a spoon. Add the chocolate and Grand Marnier and stir until melted and smooth.

Remove the mixture from the heat and cool to room temperature, stirring occasionally.

Whip the remaining cream in the bowl of a standing mixer on high until soft peaks form. Remove the cream from the bowl and reserve.

Add the chocolate mixture to the bowl of a standing mixer and mix on low speed using the paddle attachment. Add the whipped cream in 1 cup increments, taking care not to deflate the cream too much.

Spoon or pipe into decorative glasses. Garnish with extra whipped cream and orange zest, if desired. Serves: 6.

Per serving: 621 calories (percent of calories from fat, 77), 6 grams protein, 32 grams carbohydrates, 2 grams fiber, 54 grams fat (33 grams saturated), 234 milligrams cholesterol, 69 milligrams sodium.