Grand Marnier Chocolate Mousse
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 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 superfine 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 cups of 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.
Divide mousse among six 1-cup goblets and chill, covered with plastic wrap, for 30-40 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.
In boiling water, blanch the orange rind for 1 min. 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.