Chocolate Mandarin Orange Mousse
- 4 large egg yolks
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon orange liqueur
- 4 tablespoons sugar
- 8 oz. bittersweet chocolate melted
- wisk egg yolks, 2 tablespoons sugar, and ¾ cup cream together in a sauce pan and cook over medium low heat stirring continuously until the mixture coats the back of a spoon. Wisk in melted chocolate, orange liqueur, vanilla extract and cool. With a mixer, beat remaining cream with remaining sugar to stiff peaks. Stir a bit of the whipped cream into cooled custard and fold remaining in with a rubber spatula. Cool for at least a ½ hour before serving.