TRIPLE CHOCOLATE MOUSSE IN GRAND MARNIER SAUCE
This is more like an elegant fudge than a mousse, but it's sure to "WOW!" your dinner guests! The Grand Marnier sauce is also good over just about everything. From a January 1984 issue of Bon Appetit in the R.S.V.P. Letters to the Editor section. The recipe was requested from D'Imperio's restaurant in Pittsburgh, Pennsylvania.
Provided by Leslie in Texas
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Bring water and sugar to boil in small heavy saucepan over low heat, swirling pan occasionally;do not stir.
- Let boil 1 minute.
- Cool sugar syrup completely.
- Butter and sugar 2-cup loaf pan.
- Sprinkle walnuts in bottom.
- Melt chocolate and in top of double boiler set over gently simmering water.
- Stir in cocoa powder and 1/4 cup sugar syrup (reserve remainder for another use).
- Remove from over water, blend in yolks.
- Beat whites in medium bowl until stiff but not dry.
- Gently fold into chocolate mixture.
- Pour into prepared pan;cover and refrigerate at least 2 hours.
- To unmold, run a very sharp knife along edges of mousse and invert onto platter.
- To serve, cut into 8 slices.
- Ladle some of sauce onto plate and center slice of mousse in sauce.
- Grand Marnier Sauce.
- Blend yolks and sugar in top of double boiler until creamy.
- Set over gently simmering water and whisk in milk in slow steady stream.
- Continue whisking until mixture is thick, about 12 minutes.
- Remove from over water.
- Stir in ice cream and Grand Marnier.
- Transfer to small bowl, cover and refrigerate until ready to use.
Nutrition Facts : Calories 387.9, Fat 26.8, SaturatedFat 14.9, Cholesterol 133.9, Sodium 48.2, Carbohydrate 40, Fiber 5.3, Sugar 29.3, Protein 7.6
CHOCOLATE GRAND MARNIER MOUSSE
This simple, elegant dessert is easy to make up and looks spectacular in decorative dessert dishes. Garnish with a sprig of fresh mint, fresh fruit or fresh whipping cream
Provided by Abby Girl
Categories Dessert
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a small saucepan, melt chocolate and orange juice over low heat.
- With a mixer, beat yolks, sugar and liqueur until lemon coloured. Beating on high, add the chocolate.
- With clean beaters, beat egg whites until soft peaks. Whip whipping cream until soft peaks appear.
- Gently fold the whipping cream into the chocolate. Fold in the egg whites.
- Chill at least 2 hours.
- Garnishing Options: Drizzle with chocolate syrup/or sauce, chocolate curls or sprinkles, fresh whipping cream, sprigs of fresh mint.
Nutrition Facts : Calories 444.4, Fat 37.8, SaturatedFat 22.4, Cholesterol 195.3, Sodium 70.9, Carbohydrate 30.4, Fiber 6.3, Sugar 18.2, Protein 9.9
GRAND MARNIER CHOCOLATE MOUSSE
Grand Marnier-flavored chocolate mousse,served in orange shells.Originally from a January 1985 Bon Apetit in the R.S.V.P. Letters to the Editor. The recipe was requested from Le Select restaurant in Houston.
Provided by Leslie in Texas
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Slice top third of oranges off and discard.
- Scrape out pulp and gently squuze oranges over bowl, reserving 1 tablespoon of juice; discard pulp.
- Set orange shells aside.
- Melt chocolate with Grand Marnier, reserved orange juice and grated peel in large bowl set over gently simmering water.
- Stir until smooth.
- Remove from over water and stir in egg yolks, one yolk at a time.
- Using electric mixer, beat whites with cream of tartar to soft peaks in another large bowl.
- Gradually add sugar and beat until stiff but not dry.
- Fold 1/4 of whites into chocolate mixture.
- Fold in remaining whites.
- Beat cream until stiff peaks form;fold into chocolate mixture, blending well.
- Spoon into orange shells (you may need to cut a thin slice from the bottom to steady orange "bowls").
- Refrigerate until firm.
- Garnish with candied orange peel and serve.
Nutrition Facts : Calories 487.2, Fat 38, SaturatedFat 22.4, Cholesterol 195.3, Sodium 72.2, Carbohydrate 41.4, Fiber 9.4, Sugar 23.6, Protein 11.2
SINFUL CHOCOLATE MOUSSE
Creamy and chocolaty, this mousse is sinful. We loved the Grand Marnier and Kahlua. The Kahlua adds a slight coffee flavor while the Grand Marnier gives a faint taste of orange. Its texture is perfect - light and fluffy. This is definitely a rich and decadent dessert.
Provided by Bill Wesley
Categories Puddings
Time 35m
Number Of Ingredients 8
Steps:
- 1. The chocolate: Melt the chocolate with the Kahlua and the Grand Marnier in the top of a double boiler. Set aside.
- 2. Blend: Put the whole eggs and the yolks, vanilla, and sugar in a blender.
- 3. Mix at medium speed for 3 minutes.
- 4. Add the cream and mix until smooth.
- 5. Finally, add the chocolate mixture and mix in completely.
- 6. The Finish: Pour the mixture into 6 serving containers (I like to use wine glasses but small cream pots are fine).
- 7. Refrigerate for 6 hours or more. Mousse should be well set.
- 8. Caution: Don't worry that the portions seem small. This is a very rich dessert. This recipe cannot be successfully doubled. If you need more, make two batches.
HUEY'S WHITE CHOCOLATE MOUSSE WITH GRAND MARNIER
Another of Huey's recipes: this one he called Matthew's White Chocolate Mousse but I have no idea who Matthew is! Huey (Iain Hewitson) is a larger than life Melbourne restaurateur and chef who also features on his own extremely popular TV show. I have posted several of his recipes on Zaar. The preparation and cooking times below do not include the 2-3 hours chilling time and the 30 minutes recommended for allowing the mousses to come closer to room temperature. If you prefer your mousse colder, then this last 30 minute step could be omitted.
Provided by bluemoon downunder
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Gently melt the chocolate over a double boiler; then remove the pan from the heat and set aside for about 10 minutes.
- Beat the egg whites and sugar with a hand mixer until the mixture forms soft peaks.
- In another bowl, whisk the egg yolks until they become pale and fold them into the melted chocolate; gently mix with a wooden spoon.
- Then fold in the egg whites, and then the cream until all the ingredients are well combined.
- Gently fold the Grand Marnier and into the chocolate mousse mixture.
- Transfer the mixture into a jug and pour it into 6 individual ramekins (or dessert bowls).
- Place the ramekins or bowls onto an oven tray and refrigerate for at least 2-3 hours, taking them out about 30 mins before serving.
- Serve the mousse garnished with sliced strawberries or your chouce of berries.
Nutrition Facts : Calories 327.4, Fat 24, SaturatedFat 13.7, Cholesterol 182.7, Sodium 86.9, Carbohydrate 22.2, Sugar 21.4, Protein 6.7
FAVORITE CHOCOLATE MOUSSE
This rich and creamy chocolate mousse recipe seems super fancy but it's so easy to prepare. The coffee really enhances the flavor of the chocolate. Grand Marnier adds a subtle orange flavor and contributes to the richness of this dessert. Your friends will be very impressed when you serve them this!
Provided by Laura Spencer-Whitacre @thebiscottigirl
Categories Chocolate
Number Of Ingredients 6
Steps:
- Melt chocolate chips in glass bowl in microwave or on top of the stove.
- Heat coffee. Add to the melted chocolate along with the Grand Marnier liquor.
- Stir until smooth.
- Whip cream with sugar and vanilla until stiff but not dry.
- Gently fold into chocolate mixture.
- Gently fold until chocolate and cream incorporated.
- Spoon into a serving dish. I like to use my wine goblets to serve in. Top with a dab of whipped cream. Your guests will love you... just like me. xoxoxo
CHOCOLATE MOUSSE - BAREFOOT CONTESSA - INA GARTEN
Make and share this Chocolate Mousse - Barefoot Contessa - Ina Garten recipe from Food.com.
Provided by Cristina Barry
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a heat-proof bowl set over a pan of simmering water, melt the two chocolates, coffee, coffee powder, Grand Marnier, Armagnac, and vanilla extract. Cool to room temperature. Beat in the softened butter.
- Meanwhile, place the egg yolks and the 1/2 cup of sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed for about 5 minutes, until pale yellow; when you lift the beater, the mixture will fall back on itself in a ribbon. With the mixer on low speed, blend in the chocolate mixture. Transfer to a larger mixing bowl.
- Measure 1 cup of egg whites and freeze or discard the rest. Combine the cup of egg whites with a pinch of salt and 1 tablespoon of the remaining sugar in the bowl of an electric mixer fitted with the whisk attachment. Whisk on high speed until stiff but not dry. Mix half of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.
- In the same bowl of the electric mixer fitted with the whisk attachment, whisk the heavy cream and the remaining 1 tablespoon of sugar until firm. Carefully fold the whipped cream into the chocolate mixture. Pour the mousse into a 2-quart serving dish. Cover with plastic wrap and chill for a few hours or overnight and up to a week.
- Decorate with sweetened whipped cream just before serving.
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Ancho Chocolate Mousse with Grand Marnier Recipes
If you're looking for a dessert that is full of warmth and flavor, then you might want to try ancho chocolate mousse with Grand Marnier recipes. This dessert is perfect for people who enjoy spicy, rich chocolate flavors with a touch of citrus.What is Ancho?
Ancho is a type of chili that is commonly used in Mexican cuisine. It is a dried poblano pepper and has a mild to moderate level of heat. The ancho chili has a sweet and smoky flavor, making it perfect for use in desserts.How to Make Ancho Chocolate Mousse
Ingredients:- 2 cups heavy cream
- 2 tablespoons ancho chili powder
- 8 ounces bittersweet chocolate, chopped
- 3 tablespoons Grand Marnier liqueur
- 1 teaspoon vanilla extract
- 6 large egg yolks
- 2/3 cup sugar
- 1/2 cup brewed espresso
- In a small saucepan, heat the heavy cream and ancho chili powder until simmering. Remove from heat.
- Add the chopped chocolate to the hot cream mixture and stir until melted and smooth.
- Stir in Grand Marnier and vanilla extract.
- In a separate bowl, whisk together the egg yolks and sugar until pale and thick.
- Slowly whisk in the brewed espresso into the egg mixture.
- Add the chocolate mixture into the egg mixture and whisk until well combined.
- Pour the mixture through a fine-mesh sieve into a large bowl.
- Cover and refrigerate for at least 3 hours or until set.
How to Serve Ancho Chocolate Mousse
Ancho chocolate mousse can be served in many ways. Here are some suggestions:- Top with whipped cream and a sprinkle of ancho chili powder, as mentioned above.
- Serve with fresh berries or a berry compote for a fruity contrast to the rich chocolate and spicy ancho flavors.
- Pair with a glass of red wine, such as a port, to complement the chocolate and ancho flavors and add some depth to the dessert experience.
Why Ancho Chocolate Mousse is a Great Dessert Choice
Ancho chocolate mousse with Grand Marnier is a fantastic choice for dessert for many reasons. Here are a few:- The spicy ancho flavor is unique and adds a depth of flavor to the classic pairing of chocolate and cream. It sets this dessert apart from others.
- The addition of Grand Marnier provides a hint of citrus, which perfectly balances out the richness of the chocolate and cream.
- The texture of the mousse is light and airy, making it the perfect option for a dessert after a heavier meal.
- This dish is easy to make and is sure to impress guests with its unique and complex flavor profile.
- It can be served in a variety of ways, making it a versatile option for entertaining or for a luxury night in.