1 pint well chilled heavy cream
3/4 cup sugar
1/2 cup water
4 eggs
12 ozs. semi-sweet chocolate bits
1 tsp. instant coffee
Pinch of salt
4 Tbsps. Grand Marnier

Using food processor with metal blade in place, pour chilled cream into bowl. Process until thickened about 30-60 seconds. While holding blade down with spatula, empty cream into a clear, dry bowl and set aside. Heat sugar and water in saucepan until sugar dissolves and mixture comes to a boil. Using metal blade again; add eggs, chocolate bits, coffee and salt to work bowl. Process several seconds. With machine running, pour syrup carefully through feed tube and process until smooth, about 20 seconds. Add Grand Marnier and process 20 seconds more. Place whipped cream on chocolate mixture. Pulse processor on and off until cream disappears. Transfer mixture to crystal serving bowl. Cover with plastic wrap. Place in refrigerator until well chilled or overnight. (Mixture is very liquid when just made, but becomes firm when chilled.)