6 oz. (6 squares) semi sweet chocolate
4 tbsp. water
4 eggs, separated
3/4 c. plus 1 tbsp. sugar
1/4 c. grand marnier
10 tbsp. soft butter
1 c. heavy cream, whipped

Melt chocolate with water in top of a double boiler over hot, but not boiling water. Mix egg yolks in a small saucepan with 3/4 cup sugar. Heat gently, stirring until mixture thickens; do not boil. Take off heat, immediately add liqueur. Beat butter into chocolate mixture; when smooth, add to cooked yolks. Fold in whipped cream. Beat egg whites with remaining tablespoon of sugar until stiff but not dry. Fold into chocolate mixture. Pour into individual serving dishes and chill well.