Chocolate Mousse

8 oz semi-sweet chocolate 4 each eggs 2 oz Grand Marnier or other orange liquor 2 oz orange juice Zest from one orange 2 C. heavy cream Melt the chocolate in a bowl over simmering water. Separate the eggs reserving the whites for later. In a stainless bowl place the liquor, egg yolks, orange juice, and the zest. Make a sabyon by cooking this mixture over medium heat, whisking constantly until cooked and the consistency of heavy mayonnaise. Add the melted chocolate and mix well. Beat the egg whites to stiff peaks. Fold the whites gently into the chocolate mixture, do not over fold. Chill well then pipe into glasses using a pastry bag fitted with a star tip.