6 ounces of good bittersweet chocolate (60% cacao)
1 egg or 1/4 cup egg substitute
1 teaspoon vanilla
2 teaspoons Grand Marnier or other orange liqueur
4 teaspoons sugar
pinch of salt
3/4 cup half and half
Whipped Cream garnish (optional)
Place chocolate, egg, vanilla, Grand Marnier, sugar and a pinch of salt into a blender and blend just enough to mix.
Heat half and half until just about to boiling.
Pour half and half into blender and blend for 1 more minute.
Pour into 4 dessert cups and refrigerate for an hour or more. Garnish with whipped cream and serve with Bordeaux cookies.
This makes a dense dark chocolate mousse. For a lighter mousse, whip 2 egg whites with 1/4 cup sugar (adding 1 tablespoon at a time) into stiff peaks. Fold egg whites into prepared un-refrigerated mousse. And then spoon into cups.