Chocolate Grand Marnier Sauce Recipes

EASY GRAND MARNIER SAUCE

Steps:

• Gather the ingredients.
• Slice the room-temperature butter into 1/4-inch pieces and set aside.
• In a small saucepan, heat the strained orange juice, sugar, and finely grated orange zest over low heat, stirring often, for 5 minutes.
• Increase the heat and bring the mixture to a boil. The sauce will thicken and become syrupy.
• Add the butter slices to the saucepan, piece by piece, while whisking constantly. When thoroughly blended, remove the pan from the heat and stir in the Grand Marnier .
• Serve immediately and enjoy.

CHOCOLATE BANANA FRIED WONTONS WITH GRAND MARNIER® CARAMEL SAUCE

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.

SOUFFLE AU CHOCOLAT ET AU GRAND MARNIER

Steps:

• Coat a large straight sided porcelain baking dish or souffle mold (about 8-inches diameter and 4- deep) with the softened butter. Alternatively, you can use eight individual straightsided porcelain ramekins. Coat evenly and generously all the way to the top, making sure to get the corners. Sprinkle in some sugar and toss around to coat the bottom and sides of the mold or molds. Place molds in the refrigerator to chill (if using individual molds, place them on a cookie sheet first.)
• Preheat oven to 400 degrees. Find a medium metal bowl that completely covers the top of a small saucepan. Place 3 inches of water in the saucepan and bring to the simmer. Turn off the heat. Place cut up butter and chocolate in the bowl and place bowl over pan of hot water. Let sit for 2 minutes then stir. It should be completely melted; if not, remove the bowl, bring the water back to a simmer, turn off the heat and replace the bowl. Stir until smooth. Stir in the Grand Marnier. Set aside to let cool to room temperature. Place egg yolks in the bowl of an electric mixer fitted with the whip. Beat egg yolks at medium speed until opaque and lightened in color, about 3 minutes. Add to cooled chocolate mixture.
• Bring medium pot of water to a boil. Clean mixer bowl and whip well, and dry them. Place egg whites in bowl and whip at high speed 2 minutes, then reduce speed to medium and add the cream of tartar. Whip until soft peaks form then slowly add the granulated sugar down the side of the bowl while continuing to whip until firm peaks form. Take 1/3 of the whites and whisk into chocolate mixture to lighten it. Fold in remaining whites with a large rubber spatula, trying not to deflate the whites. Fold gently but thoroughly until no white streaks remain. Remove coated molds from the refrigerator. Fill mold or molds with souffle mixture, up to 1/2-inch from rim. Run your thumb around the inside of each mold to form a shallow groove all around. When all molds have been filled transfer to the oven and bake until risen and top is evenly dried, about 10 minutes for individual soufflJs and about 25 minutes for a large. Serve immediately.
• Classic souffle technique: egg yolks combined with flavoring base, lightened with whipped egg whites and baked until risen. Very important that all equipment used for beating whites be scrupulously clean. Running thumb around mold encourages an even rise.

WHITE CHOCOLATE GRAND MARNIER SAUCE

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 GRAND MARNIER SOUFFLES WITH BLACK WALNUT CARAMEL SAUCE

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.

GRAND MARNIER SAUCE

Steps:

• Slice butter into 1/4-inch slices.
• In a small saucepan, heat orange juice, sugar and orange rind, on low temperature stirring often for 5 minutes.
• Increase heat and bring to boil.
• The mixture will thicken and become syrupy.
• Whisk the mixture and add the butter, piece by piece.
• When thoroughly blended, remove from heat and stir in Grand Marnier. Serve immediately.

CHOCOLATE MOUSSE CREPES WITH GRAND MARNIER SAUCE

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.

CHOCOLATE GRAND MARNIER TORTE

Steps:

• Preheat oven to 400 degrees.
• Butter the bottom of an 8-inch springform pan and line it with wax paper; set aside.
• In a small bowl, cover uncracked eggs with very hot water (not boiling); let stand 5 minutes.
• Meanwhile, in a 2-quart glass bowl, heat semisweet and unsweetened chocolate and butter in a microwave on high 2 1/2 to 3 minutes, stirring twice, until melted and smooth; set aside to let cool slightly.
• In a large bowl, beat eggs with an electric mixer on high speed, until thick and light yellow, about 5 minutes.
• Add chocolate mixture and Grand Marnier and beat until well blended.
• Turn into the prepared springform pan.
• Bake 15-18 minutes, or until almost set.
• Let cake cool 1 hour, then cover with foil and refrigerate several hours or until firm.
• Remove cake from refrigerator at least one hour before serving.
• Run a sharp knife around sides of cake and remove sides of springform pan.
• Cut into slices, taking care not to cut/include wax paper with serving.
• Serve in a pool of Raspberry Sauce and top with whipped cream.
• Raspberry Sauce: In a food processor, combine thawed raspberries and powdered sugar; process until smooth; add Grand Marnier and process to blend well.
• To remove seeds, press puree through a wire strainer placed over a non-reactive (glass or plastic) bowl; using a rubber spatula, scrape inderside of strainer and discard seeds.
• Serve sauce immediately or cover and refrigerate up to 2 days; mix before serving.

CHOCOLATE BREAD PUDDING WITH GRAND MARNIER SAUCE

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.

GRAND MARNIER SAUCE

Steps:

• Beat egg yolks, sugar and flour with a electronic mixer until lightly lemon colored.
• In a medium saucepan, heat milk and cream until bubbly around the edges.
• Beat into yolk mixture.
• Transfer to saucepan, cook gently over low heat, stirring constantly, until custard has thickened.
• Stir in liqueur.
• Serve warm or cold.

CHOCOLATE GRAND MARNIER CHEESECAKE

Steps:

• Lightly oil the base of a 9-inch spring form pan.
• Melt the butter in a pan, stir in the crushed cookies and press on to the base of the pan with clean fingers or the back of a spoon.
• Chill while preparing the filling.
• In a bowl, cream the sugar, Nutella and mascarpone or cream cheese until smooth.
• Add the melted chocolate and Grand Marnier and stir gently to combine.
• In a small glass bowl, dissolve the gelatin in the 1/4 cup of hot water (according to instructions on package).
• Fold the gelatin into the filling mixture along with the whipped cream.
• Pour this mixture over the base.
• Refrigerate for 4-5 hours, uncovered; do not unmold.
• To prepare the sauce, add the cream to the melted chocolate while it is still hot and stir in a tablespoon of Grand Mariner (or more to taste).
• When the cheesecake has set, pour the sauce over the top while it is still in the mold.
• Set back in the refrigerator for 15-20 minutes before unmolding and serving.
• Garnish with orange zest or crushed hazelnuts, if desired.