My advice to you is not to inquire why or whither, but just enjoy your ice cream while it’s on your plate – that’s my philosophy.

- Thornton Wilder

My philosophy isn’t that far removed from Wilder’s. But who cares about philosophy now, anyway? You’ve finished your vegetables: It’s time for dessert.

½ pound semi-sweet chocolate

6 large eggs, separated

¼ cup Grand Marnier

2 cups whipping cream

6 tablespoons sugar

Melt the chocolate over low heat, stirring it frequently to make sure it doesn’t burn. When it’s melted, remove it from the heat.

Put the egg yolks in a heavy-bottomed saucepan and put the pan over low heat. Beat the eggs with a wire whisk until they begin to thicken. Add the Grand Marnier and continue to beat until you have a uniform sauce. With a wooden spoon, stir the melted chocolate into the sauce until it’s blended.

In another bowl, beat the whipping cream, adding the sugar as you go, until it’s stiff. Then mix it in with the eggs, chocolate, and Grand Marnier.

Beat the egg whites until they’re stiff, then fold them into the mixture.

Now you’ve got mousse. Spoon it into serving dishes and chill for at least 6 hours.

Serves 6