Pink — Les Petites Gourmettes

Ingredients

• 10 ounces bittersweet chocolate, chopped
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 1 cup sugar
• 6 large eggs, separated
• 2 tablespoons Cointreau
• 2 teaspoons vanilla extract
• 1/2 cup flour
• 1/4 teaspoon salt
• 5 tablespoons unsalted butter, room temperature
• 1/3 cup blood orange juice
• 3 tablespoons Cointreau
• 6 cups powdered sugar
• 6 Anthon Berg Cointreau chocolate liqueur bottles for garnish (optional)