Everyone loves chocolate. There is not a sexier or hotter ingredient these days. When even local shops and markets are selling varietal, country-of-origin chocolates, the landscape is proven to have changed. Mary Leonard over at Chocolate Celeste on University Avenue is offering rare and exotic bulk chocolates to the consumer in chip form for cooking, as is Michael Roberts at Legacy Chocolate on Marshall Avenue. Grab some great chocolate and use your own favorites to create this exceptional and easy chocolate mousse.

Chocolate Mousse

24 oz. chopped bittersweet chocolate (Caillebault, Scharfennberg or similar artisan chocolate)
1 stick butter
8 egg whites, whipped stiff
2 c. heavy cream, whipped with 1/4 c. sugar until stiff
1 T. Medaglia D’oro instant espresso dissolved in 1/4 c. warm water
1/2 c. Grand Marnier
4 egg yolks

Place chocolate and butter in slow double boiler and melt, stirring once or twice. Fold egg whites into whipped cream. Fold espresso, Grand Marnier, and egg yolks into cream mixture. Fold mixture into chocolate. Divide mousse into glasses or bowls and refrigerate for at least 12 hours to chill and set. Then cover with plastic wrap if needed for the next day. Garnish with seasoned whipped cream and shaved chocolate. Serves 8-12.