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" Recipe courtesy of chef Jacques Torres. INGREDIENTS 8.9 ounces bittersweet chocolate, chopped 1 large egg 5 large egg yolks 2 ounces water (scant 1/4 cup) 3.7 ounces granulated sugar (scant 1/2 cup 14 ounces heavy cream (1 2/3 cups) 2 1/2 tablespoons Grand Marnier (optional) PREPARATION 1. Melt chopped chocolate over a double boiler until completely melted, stirring occasionally. Beat whole egg and egg yolks with an electric mixer set on medium-high speed until light in color and thick, about 7 minutes. Keep whipping while sugar cooks. 2. Place sugar and water in a 1-quart heavy-bottomed saucepan over medium-high heat and cook to 250 degrees F. Remove from heat and pour sugar down side of mixing bowl into whipping eggs. Continue to whip until outside of bowl is warm but not hot, about 2 to 3 minutes. 3. Whip heavy cream to soft peaks. Fold in Grand Marnier with a rubber spatula. 4. Fold egg mixture into the whipped cream. Carefully pour the warm melted chocolate into the mixture. Use a rubber spatula to gently fold in the chocolate until completely incorporated. Back to chef Torres&amp;#039;s bio. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/restaurants/best-chefs/a861/torres-chocolate-mousse-recipe/>