Mexican Chocolate Mousse

1 pt Whipping cream
2 tb Powdered sugar
6 1/2 oz Ybarra Mexican chocolate
1 oz Grand Marnier
3 Egg whites
1 ts Granulated sugar
Chocolate wafers

Whip the cream with powdered sugar and set aside.

In hot pan or double boiler, melt the Ybarra chocolate and thin with Grand Marnier. Let it cool and fold in the whipped cream.

Beat the egg whites to soft peaks and add sugar. Fold into chocolate mixture. Place in serving dishes and let stand, refridgerated, for 1 hour. Serve with chocolate wafers. Note: No other type of chocolate should be substituted for the Ybarra. It is made with specific ingredients, such as cinnamon and almond flavorings and adds the special flair to this dessert. It is not difficult to find at specialty stores or the public market.

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