Melt 3 (1 oz.) squares semisweet chocolate with 1/4 cup strong espresso coffee.  Set aside.  Then combine 1/4 cup Grand Marnier liqueur, 1/2 cup granulated sugar, 6 egg yolk, 1 tbsp. lemon juice
and the peel of 2 oranges in the top of a double boiler.  Place over boiling water and beat until light, about 2 min.  Gradually stir in 2 1/2 cup of whipping cream.  Stir until thick enough to coat a metal spoon.  Stir in chocolate mixture.  Refrigerate until cool, then freeze in ice cram maker according to manufacture's directions.  
Makes 8 Servings.