Grand Marnier Chocolate Mousse

12-oz semisweet chocolate
2 Tablespoon brewed coffee
8 egg whites
1/2 Cup granulated sugar
1/4 Cup confectioners sugar
1 Tablespoon Grand Marnier
4 Tablespoon unsalted butter
2 egg yolks
1 1/2 Cup heavy cream
2 Tablespoon vanilla extract
 

Combine the chocolate and butter in a double boiler over simmering water. Heat until the mixture is melted then remove from the heat. Stir in the coffee and the egg yolks and set aside. With electric beaters beat the egg whites until soft peaks form. Add the sugar one spoon at a time. Blending thoroughly between each spoonful, continue to beat for an additional 5 minutes or until the whites are very stiff. With a wire whisk gently fold 1/3 of the egg whites into the choc. mixture. Carefully fold in the rest of the egg whites but DO NOT over mix. Place the bowl covered in the refrigerator for about two hours until the mixture is very thick. Whip the cream, confectioners sugar, vanilla and Grand Marnier until stiff peaks form. Fold 2/3 other the cream into the choc. mixture. Let chill until spread able for the cake.