Best Grand Marnier Mousse With Blackberries Recipes

CHOCOLATE MOUSSE WITH GRAND MARNIER

Steps:

• Gently melt the chocolate in microwave, set aside and let it cool down slightly.
• Whisk the egg yolks and the sugar with an electric mixer until pale yellow.
• Add the melted chocolate, orange liqueur and cream and mix well till combined.
• Beat the egg whites with clean beaters till stiff peaks form.
• Gently fold whites into the chocolate mixture using a lifting and rolling motion, so that the mousse remains fluffy.
• Put the mousse in 4-6 serving glasses and refrigerate it for at least 2 hours before serving.
• Just before serving, garnish with luscious, ripe berries, mint and sweetened whip cream if desired.

BLACKBERRY MOUSSE

Steps:

• 1. Soak gelatin in 2 tablespoons of cold water in a saucepan for 5 minutes. Add the orange juice, zest, and berries; bring just to a boil, stirring. Cool to room temperature; reserve.
• 2. Beat the egg yolks and sugar in a bowl until pale yellow. Add the liqueur and beat for another minute.
• 3. Put egg yolk mixture in the top of a double boiler over simmering water. Stir until slightly thickened and hot to the touch. Cool to room temperature.
• 4. Add egg yolk mixture to blackberry mixture and stir until well-blended. Whip heavy cream to soft peaks and fold gently into blackberry and egg yolk mixture. Divide among serving dishes and chill until ready to serve.
• 5. Garnish with whole blackberries and a mint sprig.

CHOCOLATE GRAND MARNIER MOUSSE

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.

FROZEN GRAND MARNIER MOUSSE

Steps:

• Chill a 1-quart souffle mold in the freezer while you prepare the mousse; also refrigerate a 1 1/2 quart bowl for the whipped cream.
• Line up the ladyfingers in a single layer in a baking dish, top side up, and slowly drizzle with 2 tablespoons of the Grand Marnier.
• Warm the yolks in a 3-cup bowl set in hot tap water.
• Bring the water and sugar to a boil in a small saucepan on high-medium heat, whisking until the sugar is completely dissolved, and boil 2 minutes. For the same 2 minutes, beat the yolks and orange rind with an electric hand mixer until pale and thick. When the syrup is ready, pour it into the yolks, beating constantly, and continue beating on medium to high speed for 6 minutes, until the mousse base is thick, white, and cool.
• Combine the cream and the remaining 1 1/2 tablespoons Grand Marnier in the chilled bowl and beat to medium-firm peaks. Scoop in the mousse base and fold together completely with a rubber spatula.
• Layer a third of the mixture in the chilled mold and top with half the soaked ladyfingers; repeat with a second layer, and finish with the remaining mousse mixture.
• Cover with plastic and freeze well, at least 6 hours. Serve on chilled plates.
• For a pseudo-souffle effect, use a 3-cup mold with a paper collar; at serving time, remove the collar and sift cocoa over the top to simulate oven browning.

ORANGE JUICE AND GRAND MARNIER MOUSSE

Steps:

• Combine one-half cup of sugar, one-half cup of the cold water and the orange rind in a saucepan and bring to the simmer. Add the gelatin and stir to dissolve.
• Add the orange juice and bring to the simmer.
• Combine the cornstarch and the remaining two tablespoons of water and stir the mixture into the simmering liquid.
• Pour and scrape the mixture into a mixing bowl and cool briefly.
• Put the egg yolks in a separate bowl and add about one-quarter cup of the hot liquid to the yolks. Beat briskly and pour and scrape this mixture into the same mixing bowl, beating with a wire whisk. Beat in the Grand Marnier. Set aside until cool.
• Put the egg whites in one large bowl and the cream in another.
• Beat the whites until they are almost stiff and add three tablespoons of sugar. Continue beating until they are stiff.
• Beat the cream until it is almost stiff and add the remaining sugar. Continue beating until it is stiff.
• Add half of the whites to the egg- yolk sauce and beat them in. Add the remaining whites, folding them in gently. Fold in the cream. Chill until it is set.