Best Chocolate Grand Marnier Sauce Recipes

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CHOCOLATE BANANA FRIED WONTONS WITH GRAND MARNIER® CARAMEL SAUCE



Chocolate Banana Fried Wontons with Grand Marnier® Caramel Sauce image

I tried banana wontons at a Chinese restaurant and liked them, so i thought i'd make up a recipe at home when I was making an Asian-themed dinner. My boyfriend said they were better than the restaurant's! They're great with ice cream. Substitute any kind of liqueur you want for the Grand Marnier® - be creative! many different fruit flavors seem to go well with this dessert.

Provided by chikalin

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 45m

Yield 15

Number Of Ingredients 12

2 very ripe bananas
⅓ cup miniature semi-sweet chocolate chips
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
¼ teaspoon vanilla extract
½ (14 ounce) package wonton wrappers
oil for frying
½ cup butter
½ cup brown sugar
1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
2 tablespoons light corn syrup
2 tablespoons miniature semi-sweet chocolate chips

Steps:

  • Place the bananas, 1/3 cup chocolate chips, clove, cinnamon, and vanilla into a mixing bowl, and mash until evenly blended. Alternatively, chop the mixture in a food processor until the chocolate chips have been reduced in size. This will help prevent the chips from poking through the wonton skins as you handle them. It will also change the texture of the filling - you will not have pockets of melted chocolate in the wontons.
  • To make the wontons: Separate and place the wonton wrappers onto your work surface. Spoon about 1 teaspoon of the banana filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Repeat with the remaining ingredients.
  • Prepare the sauce by combining the butter, brown sugar, orange liqueur, and corn syrup in a small saucepan. Bring to a simmer over medium heat, and cook until the sugar has dissolved and the sauce is smooth, about 4 minutes. Set aside to cool slightly.
  • Fry the wontons in the hot oil a few at a time until golden brown, about 4 minutes. Turn the wontons over halfway through cooking so they brown evenly. Remove, and drain on a paper towel-lined plate. Serve warm with the caramel sauce. Sprinkle with the remaining 2 tablespoons chocolate chips to garnish.

Nutrition Facts : Calories 212.5 calories, Carbohydrate 21.7 g, Cholesterol 17.4 mg, Fat 13.8 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 5.6 g, Sodium 122.3 mg, Sugar 10.5 g

CHESTNUT ICE CREAM WITH CHOCOLATE GRAND MARNIER SAUCE



Chestnut Ice Cream with Chocolate Grand Marnier Sauce image

Categories     Chocolate     Dessert     Freeze/Chill     Triple Sec     Fall     Chestnut     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 2 quarts ice cream

Number Of Ingredients 16

For ice cream
1 cup roasted, shelled, and skinned chestnuts; see how to roast fresh chestnuts ; (1/2 lb in shell or 7 oz bottled whole)
3 cups whole milk
1 1/3 cups heavy cream
6 large egg yolks
1 1/2 cups packed dark brown sugar
1/4 teaspoon salt
1 (4-inch) strip fresh orange zest, removed with a vegetable peeler
1 teaspoon vanilla
For sauce
1 cup heavy cream
6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped (1 cup)
2 tablespoons unsalted butter
3 to 4 tablespoons Grand Marnier, or to taste
Special Equipment
an instant-read thermometer and an ice-cream maker

Steps:

  • Make ice cream:
  • Finely chop chestnuts and cook with 1 1/4 cups milk at a bare simmer in a large heavy saucepan, uncovered, stirring occasionally, 15 minutes. Purée in a blender until smooth (use caution when blending hot liquids).
  • Bring cream and remaining 1 3/4cups milk just to a simmer in heavy saucepan and remove from heat.
  • Beat together yolks and brown sugar in a large bowl with an electric mixer at high speed until thick and pale and mixture forms a ribbon when beaters are lifted.
  • Whisk 1/3 of hot cream mixture into yolk mixture to temper, then whisk yolk mixture into remaining cream mixture. 3Whisk in chestnut purée and salt, then add zest. Cook over moderately low heat, stirring constantly, just until mixture registers 170°F on an instant-read thermometer (do not boil).
  • Immediately pour custard through a fine sieve into a clean metal bowl and stir in vanilla. Set bowl in a larger bowl of ice and cold water and cool custard, stirring occasionally. Chill, surface covered with waxed paper, until cold, at least 3 hours.
  • Freeze custard in ice-cream maker, then transfer to an airtight container and put in freezer to harden.
  • Make sauce:
  • Bring cream just to a simmer in a heavy saucepan over moderate heat and remove from heat. Add chocolate and butter, whisking until smooth. Whisk in Grand Marnier.
  • Serve ice cream with sauce.

WHITE CHOCOLATE GRAND MARNIER SAUCE



White Chocolate Grand Marnier Sauce image

Provided by Food Network

Categories     dessert

Time 10m

Yield about 3/4 cup

Number Of Ingredients 3

1/2 cup heavy cream
4 ounces white chocolate, chopped
Orange flavored liqueur (recommended: Grand Marnier)

Steps:

  • Bring the cream to a bare simmer in a saucepan. Meanwhile, place chocolate in a bowl over a saucepan of simmering water. Pour the hot cream into the chocolate and stir or whisk until smooth and combined. Add the liqueur, to taste. Stir to combine and serve.

CHOCOLATE MOUSSE CREPES WITH GRAND MARNIER SAUCE



Chocolate Mousse Crepes with Grand Marnier Sauce image

A Sinfully Rich dessert! You can pre make everything then just assemble and reheat the sauce, plate and serve. A great dessert for Valentines Day.

Provided by Rita1652

Categories     Dessert

Time 50m

Yield 6-10 serving(s)

Number Of Ingredients 17

1/2 cup butter
1 cup sugar
1/2 cup heavy cream
1 teaspoon Grand Marnier
1 teaspoon orange zest
6 ounces bittersweet chocolate
1/4 cup sugar
4 egg yolks
6 tablespoons cream, plus
1 1/2 cups cream, whipped
4 eggs
1 cup milk
1 teaspoon salt
4 teaspoons sugar
3/4 cup flour
1/4 cup cocoa powder
orange slice

Steps:

  • Grand Marnier Sauce-- Mix butter and sugar heat in microwave oven on high for 1 minute.
  • Add cream, Grand Marnier and orange zest.
  • Heat for 2 minutes stir and heat for 1 more minute.
  • Chocolate Mousse Filling-- Melt the chocolate.
  • In another bowl combine sugar, yolks, and 6 tablespoons cream, and whisk well over simmering water to cooking to thicken.
  • Whisk half the whipped cream into the chocolate, then fold nto the cream mixture.
  • Add remaining whipped cream and fold in, then chill, until ready to use.
  • For the crepe batter-- whisk the eggs well then add the milk and whisk.
  • Whisk in remaining ingredients.
  • Let sit 20 minutes then strain.
  • Ladle small amounts (1 to 2 ounces) of crepe batter into buttered crepe pan and cook on both sides.
  • Repeat until all the batter is used.
  • Let the crepes cool before filling.
  • To fill, place chocolate mousse in each crepe and fold it over to enclose the mousse.
  • Spoon some Grand Marnier Sauce around the crepes.
  • Garnish with orange sections.

Nutrition Facts : Calories 767.7, Fat 53.9, SaturatedFat 32, Cholesterol 423.4, Sodium 602.1, Carbohydrate 63.7, Fiber 1.6, Sugar 45, Protein 11.7

CHOCOLATE GRAND MARNIER SOUFFLES WITH BLACK WALNUT CARAMEL SAUCE



Chocolate Grand Marnier Souffles with Black Walnut Caramel Sauce image

Provided by Food Network

Categories     dessert

Time 55m

Yield 6 servings

Number Of Ingredients 17

Melted butter, for brushing ramekins
Sugar, for coating ramekins
8 ounces semisweet chocolate, chopped into small pieces
3 ounces butter
7 eggs, separated
1/4 cup orange liqueur (recommended: Grand Marnier)
1/2 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1/2 cup sugar
Confectioners' sugar, for garnish
Black Walnut Caramel Sauce, recipe follows
1 1/4 cups sugar
1/3 cup hot water
1 cup chopped black walnuts
1/2 cup heavy cream
2 teaspoon vanilla extract
4 ounces whole unsalted butter

Steps:

  • Preheat oven to 375 degrees F.
  • Brush the inside of 6 (10-ounce) ramekins with melted butter. Put a few tablespoons of sugar in a ramekin, and roll to coat the inside with sugar. Pour the sugar in the next ramekin and continue to coat the remaining ramekins in the same manner, adding more sugar, if necessary.
  • Melt the chocolate and butter over a double boiler, stirring until smooth. Set aside to cool the mixture until it is just warm to the touch.
  • In an electric mixer with the whisk attachment, beat the egg yolks until light and foamy. Mix in the liqueur and vanilla. Fold in the chocolate mixture.
  • In a clean mixer bowl, beat the egg whites and cream of tartar to soft peaks. With the mixer running, add the sugar and beat to stiff peaks.
  • In 3 additions, fold the whites into the chocolate mixture until just combined. Fill the ramekins with the mixture. Bake until the souffles have risen and the tops and edges are lightly browned. Remove from the oven and immediately sift confectioners' sugar over the tops. Place on a plate and serve immediately. At the table, poke a hole in the center of the souffle with a spoon and pour in Black Walnut Caramel Sauce.
  • In a saucepan, combine the sugar and water. Bring to a boil, cook until the caramel is beginning to turn brown. Carefully swirl the pan until the caramel turns a deep brown.
  • Immediately add the walnuts and cream, being careful not to let the cream boil over.
  • Reduce the heat to a simmer. With a wooden spoon, scrape the bottom of the pan until all caramel is dissolved and sauce is smooth. Remove from the heat. Add vanilla and butter. Stir until the butter is completely dissolved.

CHOCOLATE GANACHE TART WITH BLUEBERRY GRAND MARNIER SAUCE RECIPE - (4.5/5)



Chocolate Ganache Tart with Blueberry Grand Marnier Sauce Recipe - (4.5/5) image

Provided by HeatherS

Number Of Ingredients 11

1/2 cup butter, softened, cubed
1 cup sugar
1 cup pastry flour, sifted
2 cups dark chocolate, finely chopped
2 cups 35% cream
2 cups blueberries
1/4 cup Grand Marnier
zest and juice of 1 orange
juice of 1 lemon
1/4 cup white chocolate curls
1/4 cup dark chocolate curls

Steps:

  • Sweet Crust: Preheat oven to 375F. In a bowl, cream butter and 1/2 cup sugar. Add flour and mix until dough forms. Shape dough into disc and chill in fridge for 15 minutes. Remove dough, place on parchment lined cutting board, dusted with pastry flour and roll to 1/8 inch thick. Grease mould so tart lifts easily. Transfer dough in 9 inch tart mould. Chill in fridge for 30 minutes. Bake on a tray until golden, approx. 25 minutes, rotating halfway through. Cool. Place chocolate in bowl. In saucepot, scald cream and pour over chocolate. Whisk until smooth. Pour into crust. Chill in fridge. Blueberry Sauce: Place blueberries, Grand Marnier, remaining sugar, zest and juice of orange in saucepot. Cook until blueberries are soft and sugar dissolves, cool. Puree and strain until smooth. Add lemon juice to taste. Slice tart and garnish with blueberry sauce. Add dark and white chocolate curls. Serve.

CHOCOLATE BREAD PUDDING WITH GRAND MARNIER SAUCE



Chocolate Bread Pudding With Grand Marnier Sauce image

I'm told by everyone, this is from heaven, have only had one spoonful to taste it and I think they are right! A little time consuming to make but apparently worth it.

Provided by Derf2440

Categories     Dessert

Time 2h

Yield 8 serving(s)

Number Of Ingredients 10

8 slices egg bread, crusts removed
1/3 cup unsalted butter, melted
1 1/2 cups light cream
1 cup milk
6 ounces bittersweet chocolate or 6 ounces semisweet chocolate, chopped
3 eggs
3 egg yolks
1/2 cup sugar
1 teaspoon vanilla
Grand Marnier custard sauce (See Grand Marnier Custard Sauce posted in Recipezaar)

Steps:

  • Brush both sides of bread slices with butter, place on baking sheet, bake at 400°F oven until golden brown, 3 to 5 minutes per side.
  • In a heavy saucepan, heat cream and milk over medium high heat until bubbles form at edge.
  • Remove from heat.
  • Stir in chocolate until mixture is smooth.
  • In a separate bowl, whisk together eggs, yolks and sugar.
  • Stir in chocolate mixture and vanilla.
  • Arrange bread in 9 inch square baking dish, pour custard over.
  • Cover surface of pudding with plastic wrap.
  • Place slightly smaller dish on top and weigh down with heavy cans.
  • Let pudding stand for 30 minutes.
  • Remove weights and plastic wrap.
  • Cover dish with foil and puncture with fork to allow steam to escape.
  • Place baking dish in larger shallow baking dish.
  • Pour in enough boiling water to reach halfway up sides of pan.
  • Bake in 325°F oven until firm, about 1 hour and 15 minutes.
  • Let cool for at least 30 minutes before serving.
  • (Pudding can be covered and refrigerated overnight and reheated gently or served cold.) To serve, cut bread pudding into squares.
  • Pool a little Grand Marnier custard sauce on each plate and top with bread pudding square.
  • Pour more sauce over if desired.

Nutrition Facts : Calories 384.1, Fat 23.3, SaturatedFat 12.7, Cholesterol 224.8, Sodium 259.8, Carbohydrate 35.1, Fiber 0.9, Sugar 13.5, Protein 9.4

TRIPLE CHOCOLATE MOUSSE IN GRAND MARNIER SAUCE



Triple Chocolate Mousse in Grand Marnier Sauce image

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

1 cup water
1 cup sugar
1/4 cup walnuts, chopped
1/4 lb semisweet chocolate, coarsely chopped
1/2 cup unsalted butter (1 stick)
3/4 cup unsweetened cocoa powder
2 egg yolks, room temperature, beaten
2 egg whites, room temperature
2 egg yolks
1 tablespoon sugar
1 cup milk, scalded
3 ounces vanilla ice cream
2 tablespoons Grand Marnier

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 SAUCE



Chocolate Grand Marnier Sauce image

From Emeril Lagasse. I bet this would be good on all kinds of things.

Provided by Vicki Butts (lazyme)

Categories     Chocolate Sauces

Time 20m

Number Of Ingredients 4

1 c heavy cream
1 Tbsp butter
1/4 c grand marnier
4 oz semisweet chocolate, finely chopped

Steps:

  • 1. In a small saucepan, heat the cream and butter.
  • 2. Add the Grand Marnier.
  • 3. Whisk then bring to a boil.
  • 4. Remove from the heat and whisk in chocolate pieces until all the chocolate is incorporated.
  • 5. Serve.

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