Chilled orange cappuccino cream w/ grated choc

MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Chilled Orange Cappuccino Cream W/ Grated Choc
  Categories: Beverage, Chocolate
       Yield: 8 servings
  
 MMMMM-------------------KAREN PHILLIPS CBTX40A------------------------
       4 c  Heavy cream
       4 T  Cornstarch
   1 1/2 c  Half-and-half
       4 T  Instant espresso powder
       6    Egg yolks
       2 T  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 >>>
  
 MMMMM