Frozen chocolate mousse with orange liqueur

Ingredients:

Mousse

• 2 cups heavy cream
• 220 g dark chocolate, finely chopped
• 4 large eggs, separate the whites from the yolks
• 0.5 cup + 1 cup orange liqueur (preferably Grand Marnier)
• 3/4 cup + 1 tbsp granulated sugar

Chocolate sauce

• 110 g dark chocolate, finely chopped
• 1 tbsp. l. coconut oil
• Powdered sugar, for dusting

Preparation:

1. Prepare the mousseLine an 7-8 inch (18-20 cm) bowl with plastic wrap, leaving a 2-inch (5 cm) overhang. In a large bowl, beat 1 cup heavy cream with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Refrigerate until ready to use. Wash and dry the whisk.
2. Place the chocolate in a large heatproof bowl. In a small saucepan, heat the remaining 1 cup heavy cream over medium heat until hot but not boiling. Pour the cream over the chocolate and stir until smooth. Set aside.
3. In a wide saucepan, bring 1.5 inches of water to a boil; reduce heat to maintain a gentle simmer. In a medium metal bowl, whisk together the egg yolks, 1/2 cup orange liqueur, and 1 tablespoon granulated sugar. Set the bowl over simmering water (the bottom should not touch the water). Continue whisking, scraping down the sides of the bowl frequently, until the mixture thickens and almost doubles in volume, about 5 minutes.
4. Remove the bowl from the pan. If the yolk mixture thickens too quickly or begins to curdle, remove the bowl from the pan and let it cool slightly, whisking, then return it to the pan.
5. Place the egg whites and the remaining 3/4 cup granulated sugar in a large metal bowl and set it over simmering water. Beat with a hand mixer on medium speed until fluffy and glossy, about 3 minutes. Remove the bowl from the pan and continue beating until stiff peaks form, about 4 more minutes.
6. Using a silicone spatula, fold the yolk mixture into the melted chocolate mixture, then fold in the beaten egg whites until there are a few white streaks throughout. Do not overbeat. Gently fold in the whipped cream until fully incorporated. Stir in the remaining 1 tablespoon of orange liqueur. Transfer the mixture to a bowl lined with plastic wrap. Cover with plastic wrap and freeze for at least 6 hours and up to 2 days.
7. Prepare chocolate sauceIn a medium microwave-safe bowl, combine the chocolate and coconut oil. Microwave in 30-second intervals, stirring, until smooth. Remove the mousse from the freezer and remove the plastic wrap. Invert it onto a serving plate and carefully peel off the plastic wrap.
8. Pour the chocolate sauce over the mousse and spread it into a thin layer using the back of a spoon or a pastry brush. Return to the freezer to set the chocolate, at least 10 minutes. Just before serving, dust the mousse with powdered sugar.