Meanwhile, Back in the Kitchen

Hannah asked for Chocolate Mousse for her birthday and I automatically pulled down The Silver Palate Cookbook which has a whole section of them. I've made the Lime Mousse many times but never tried this (which is actually in the chocolate section - so these ladies are all about mousse and put them everywhere). It was the deepest, darkest, most luscious mousse ever. Also rather solid, not ethereal like some you might think of. The recipe says it serves 8, but I'd say 10-12. It was really easy, worked like a charm, and, as I said above, delicious. INGREDIENTS 1-1/2 pounds semisweet chocolate chips 1/2 cup prepared espresso coffee 1/2 cup Grand Marnier 4 egg yolks 2 cups heavy cream, chilled 1/4 cup sugar 8 egg whites Pinch of salt 1/2 teaspoon vanilla extract METHOD Melt the chocolate chips in a heavy saucepan over very low heat, stirring; add the espresso coffee, then stir in the Grand Marnier. Let cool to room temperature. Add the egg yolks, one at a time,