12 ounces bittersweet chocolate, chopped
4 eggs, room temperature
4 tablespoons Grand Marnier liqueur, divided
Pinch salt
8 ounces hot, strong black coffee
1 cup heavy whipping cream
¼ cup confectioners’ sugar
For garnish: grated chocolate and orange rind curls
For chocolate pots de crème, place chopped chocolate in bowl of a food processor. Pulse several times. Add eggs with machine running until well combined. Add 2 tablespoons liqueur and salt, and pulse again. Slowly pour hot coffee into chocolate mixture and blend until totally smooth. Divide mixture between 4 glasses or cups. Cover with plastic wrap and chill for 3 to 4 hours.
For whipped cream, with mixer with whisk attachment, beat cream until bubbles begin to appear. Add sugar by tablespoons and remaining 2 tablespoons liqueur. Whip until thick and almost stiff. When ready to serve, top glasses with whipped cream and garnish with grated chocolate and orange rind curls.
Yield: 4 servings