Grand Marnier Chocolate Mousse

• 6 large navel oranges
• 8 ounces semisweet chocolate
• 2 tablespoons Grand Marnier
• 1 teaspoon orange peel, finely grated
• 4 eggs, separated, room temperature
• 1 pinch cream of tartar
• 1/3 cup sugar
• 1 cup whipping cream
• candied orange peel (garnish)

1. Slice top third of oranges off and discard.
2. Scrape out pulp and gently squuze oranges over bowl, reserving 1 tablespoon of juice; discard pulp.
3. Set orange shells aside.
4. Melt chocolate with Grand Marnier, reserved orange juice and grated peel in large bowl set over gently simmering water.
5. Stir until smooth.
6. Remove from over water and stir in egg yolks, one yolk at a time.
7. Using electric mixer, beat whites with cream of tartar to soft peaks in another large bowl.
8. Gradually add sugar and beat until stiff but not dry.
9. Fold 1/4 of whites into chocolate mixture.
10. Fold in remaining whites.
11. Beat cream until stiff peaks form;fold into chocolate mixture, blending well.
12. Spoon into orange shells (you may need to cut a thin slice from the bottom to steady orange "bowls").
13. Refrigerate until firm.
14. Garnish with candied orange peel and serve.

oranges, chocolate, grand marnier, orange peel, eggs, cream of tartar, sugar, whipping cream, candied orange

Taken from www.food.com/recipe/grand-marnier-chocolate-mousse-231788 (may not work)