Best Hueys White Chocolate Mousse With Grand Marnier Recipes
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
ELEGANT WHITE CHOCOLATE MOUSSE
Simply elegant is a fitting description for this smooth treat. Whipped cream teams up with white chocolate to make this easy recipe extra special. -Laurinda Johnston, Belchertown, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a small heavy saucepan, combine chocolate and 2/3 cup cream; cook and stir over medium-low heat until smooth. Transfer to a large bowl; cool to room temperature. , In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Fold 1/4 cup of the whipped cream into chocolate mixture, then fold in remaining whipped cream., Spoon into dessert dishes. Refrigerate, covered, at least 2 hours. If desired, garnish with berries.
Nutrition Facts : Calories 422 calories, Fat 34g fat (23g saturated fat), Cholesterol 68mg cholesterol, Sodium 47mg sodium, Carbohydrate 30g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.
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
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