I have a question about step 2 on the recipe "Hervé This' Chocolate Mousse" from Genius Recipes. It says:
"Put the saucepan in a bowl partly filled with ice cubes (or pour into another bowl over the ice -- it will chill faster), then whisk the chocolate sauce, either manually with a whisk or with an electric mixer (if using an electric mixer, watch closely -- it will thicken faster). Whisking creates large air bubbles in the sauce, which steadily thickens. After a while strands of chocolate form inside the loops of the whisk. Pour or spoon immediately into ramekins, small bowls or jars and let set." Can I swirl in Grand Marnier and orange zest at this point, or will it seize up?