4 1/2 tsp. unflavored gelatin
3/4 lb. bittersweet chocolate bits
1/2 cup plus 2 tbsp. Grand Marnier
2 1/4 c. heavy cream, well chilled
3/4 c. super fine & 1/3 c. granulated sugar
2 tbsp. fine julienne of orange rind

In a small bowl sprinkle the gelatin over 1/3 cup cold water. Soften for 5 minutes and in a small saucepan heat and stir the mixture over moderate heat until the gelatin dissolves. In a double boiler over barely simmering water melt chocolate, stirring until smooth. Whisk in gelatin mixture and 1/4 cup plus 2 tablespoons of Grand Marnier until mixture is smooth. Remove from heat, keeping pan set over the hot water.

Beat the cream in a chilled bowl with an electric mixer adding the super fine sugar a little at a time. Add remaining 1/4 cup Grand Marnier, and beat mixture until it holds stiff peaks. Transfer 1 1/2 cup soft whipped cream mixture to a small bowl and reserve it, covered and chilled. Remove the chocolate mixture from over the hot water and let cool for 30 seconds. With the mixer beat in remaining whipped cream mixture until combined well. Divide mousse among six 1-cup goblets and chill, covered with plastic wrap, for 30 to 40 minutes, or until almost set. With small spoon scoop out a tablespoon in center of each, transferring the scooped out mousse to a small saucepan. Fill depressions with some of the reserved whipped cream mixture. Stir scooped out mousse over low heat until smooth. Pour it over the mousses and chill them covered with plastic wrap for 2 hours.

In boiling water, blanch the orange rind for 1 minute and drain. In same pan combine rind, sugar, and 1/4 cup water. Bring to a boil over moderate heat, stirring until sugar dissolves, and boil 4 minutes, or until rind is translucent and liquid is reduced. Add 1/4 cup cold water. Bring liquid to a boil, and strain mixture through a fine sieve, discarding liquid. Let rind cool. With a pastry bag, decorate with remaining whipped cream mixture and sprinkle with candied rind. Serves 6.