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Chilled Orange Cappuccino Cream W/ Grated Cho

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHILLED ORANGE CAPPUCCINO CREAM W/ GRATED CHO
 Categories: Chocolate, Beverages, Alcohol
      Yield: 8 Servings
 
           -----KAREN PHILLIPS
           -CBTX40A-----
      4 c  Heavy cream
      4 tb Cornstarch
  1 1/2 c  Half-and-half
      4 tb Instant espresso powder
      6    Egg yolks
      2 tb Grand Marnier
      2    Eggs
    1/2 oz Chunk semi-sweet chocolate;
           -finely grated
    1/2 c  Granulated sugar
 
  EQUIPMENT: Measuring cup, measuring spoons, hand grated, 2 1/2-qt
  saucepan, electric mixer with paddle, and balloon whip, rubber
  spatula, whisk, instant-read test thermometer, 2 stainless steel
  bowls (1 large), pastry bag, 8 8-oz coffee cups Heat 1 1/2 cups of
  heavy cream and the half-and-half in a 2 1/2-qt saucepan over
  medium-high heat. Bring to a boil. While the cream is heating,
  combine the egg yolks, eggs, sugar, cornstarch, and instant espresso
  powder in the bowl of an electric mixer fitted with a paddle. Beat
  the mixture on high for 2 minutes, scrape down the sides of the bowl,
  and continue mixing on high until the mixture is slightly thickened,
  about 1 1/2 to 2 minutes. (At this point the cream should be boiling.
  If not, adjust the mixer speed to low and continue to mix until the
  cream boils. If his is not done, the eggs will develop undesirable
  lumps.) Pour the boiling cream into the beaten egg mixture and whisk
  to combine. Return to the saucepan and heat over medium-high heat,
  whisking constantly, until the cream reaches a temperature of 180
  degrees, about 5 to 6 minutes. Remove from the heat and transfer to a
  stainless steel bowl. Cool the espresso-custard mixture in an
  ice-water bath to a temperature for 40 to 45 degrees, about 20 to 25
  minutes.
  
  Continued >>>
 
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