Method

Marinate the dried fruit in Grand Marnier for 1 hour.

Melt the chocolate chips in the top of a double boiler or in a bowl over a pot of simmering water.

Slowly add the butter to the melted chocolate, stirring until incorporated.  Stir in the cream.

In a large bowl, beat the egg yolks slightly, then pour in the warm chocolate mixture, a little a t a time so as to not scramble the eggs, until incorporated.  Stir in the marinated fruits.

Whip the egg whites with a pinch of salt until firm peaks form; fold into the chocolate mixture.  Spoon the mousse into parfait glasses and refrigerate for at least 6 hours.

To serve, top with whipped cream, finely diced fruit sprinkles, or chocolate shavings, and dust with powdered sugar.

Serves: 4

Reprinted with permission from ©Jean-Pierre Challet and The Madison Press Limited, One-Pot French, by Jean-Pierre Challet with Jennifer Decorte, published by Sellers Publishing   click for book review

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