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
CHOCOLATE MOUSSE WITH GRAND MARNIER
A dreamy classic French chocolate mousse courtesy of Manu's Menu
Provided by Liz Berg
Categories 500+ Chocolate Desserts Recipes
Time 20m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 390 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 135 milligrams cholesterol, Fat 20 grams fat, Fiber 5 grams fiber, Protein 7 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 55 grams sodium, Sugar 44 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
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
CHOCOLATE ORANGE MOUSSE
Provided by Ina Garten
Categories dessert
Time 20h35m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Combine the 2 chocolates, orange liqueur, 1/4 cup water, and the vanilla in a heat-proof bowl. Set it over a pan of simmering water just until the chocolate melts. Cool completely to room temperature. Whisk in the orange zest and butter until combined.
- Place the egg yolks and 1/2 cup of the sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed for 4 minutes, or until very thick and pale yellow. With the mixer on low speed, add the chocolate mixture. Transfer to a large bowl.
- Place 1 cup of egg whites (save or discard the rest), the salt, and 1 tablespoon of the sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until firm but not dry. Whisk 1/4 of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.
- Without cleaning the bowl or whisk, whip the heavy cream and the remaining tablespoon of sugar until firm. Fold the whipped cream into the chocolate mixture. Pour the mousse into individual dishes or an 8-cup serving bowl. Chill and decorate with whipped cream and oranges. Serve with extra whipped cream on the side.
- Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!
CHOCOLATE MOUSSE CREPES WITH GRAND MARNIER SAUCE
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
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
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
FROZEN GRAND MARNIER MOUSSE
Elegant and scrumptious but not hard to do, this is a dessert for anyone who enjoys orange liqueur. Except for the flavoring, this classic French recipe has strong resemblances to tiramisu; but instead of freezing the mousse mixture, the Italian dessert uses mascarpone cheese to firm it up. The liqueur-soaked ladyfingers provide bursts of intense flavor, and the alcohol keeps them from freezing solid. Cubes of spongecake can substitute for the ladyfingers; and with a bit of experimentation, you can replace the orange flavoring with rum, or coffee and Kahlua, or what you will.
Provided by R. L. Wallace
Categories Dessert
Time 27m
Yield 3-4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 628.4, Fat 43.4, SaturatedFat 25.3, Cholesterol 431.7, Sodium 88.5, Carbohydrate 54.4, Fiber 0.4, Sugar 41, Protein 7.6
GRAND MARNIER MOUSSE CAKE
Chocolate cake soaked in Grand Marnier with an orange mousse topping, garnished with whipped cream and orange segments.
Provided by littleturtle
Categories Dessert
Time P1DT30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Place cake or lady fingers in the bottom of a springform pan.
- In a saucepan, over medium heat, stir water and sugar together until the sugar dissolves completely and mixture is hot.
- Remove from heat, and allow to cool completely.
- Stir in Grand Marnier.
- Drizzle surface of cake with Grand Marnier syrup, and set cake aside.
- In a small saucepan, combine Grand Marnier, Cognac, and gelatin.
- Stir over low heat until gelatin dissolves.
- In a food processor, blend sugar with orange zest for 1 minute.
- Add cream cheese; process until smooth (30 seconds).
- Add orange juice, lemon juice, and vanilla; process for another 30 seconds.
- Using an electric mixer, whip cream until fluffy.
- With processor running, add gelatin mixture to the cream cheese mixture through the feed tube of the processor, and blend until well mixed (5 seconds).
- Add whipped cream and pulse to combine (about 3 pulses).
- Pour mixture over cake; smooth surface.
- Refrigerate overnight.
- Garnish with whipped cream, orange segments, and mint leaves.
- Cut and serve.
Nutrition Facts : Calories 464.2, Fat 34.5, SaturatedFat 21.6, Cholesterol 116.7, Sodium 185.7, Carbohydrate 34.2, Fiber 0.2, Sugar 30.8, Protein 6.2
GRAND MARNIER MOUSSE WITH BLACKBERRIES
Provided by Susanna Foo
Categories Liqueur Milk/Cream Chocolate Dessert Bake Blackberry Fall Chill Jam or Jelly Bon Appétit Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Pour 2 tablespoons milk into small bowl. Sprinkle gelatin over and let soften 5 minutes. Whisk egg yolks and sugar in medium metal bowl to blend. Place over saucepan of simmering water (do not let bowl touch water). Whisk mixture over water until instant-read thermometer registers 160°F, about 3 minutes. Remove from heat. Add gelatin mixture to yolk mixture and whisk to dissolve gelatin.
- Place white chocolate in large bowl. Bring remaining 1/2 cup milk to simmer in heavy small saucepan. Pour hot milk over chocolate and whisk until chocolate is melted and smooth. Fold egg yolk mixture into chocolate mixture and let cool to room temperature. Whisk in 1/4 cup Grand Marnier. Whip cream to soft peaks. Fold whipped cream into Grand Marnier mixture. Divide mousse among 8 wineglasses. Cover and chill overnight.
- Whisk remaining 2 tablespoons Grand Marnier and orange marmalade in large bowl to blend. Add berries and toss gently to combine. Spoon blackberry topping over mousse in each glass and serve.
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ULTIMATE CHOCOLATE MOUSSE RECIPE - CRAIG CLAIBORNE
From foodandwine.com
5/5 (1)Total Time 4 hrs 30 mins
- Place chocolate in top of a double boiler over simmering water, and cook over low, stirring occasionally, until chocolate is melted. Remove from heat, and set aside.
- Place egg yolks and 3 tablespoons water in a heavy saucepan; cook over very low, whisking vigorously and constantly, until yolks begin to foam and thicken, about 6 minutes. Whisk in liqueur, and cook, whisking constantly, until sauce thickens enough to coat the back of a spoon, 6 to 8 minutes. (The sauce should achieve the consistency of a hollandaise or sabayon.) Remove from heat. Pour through a fine wire-mesh strainer into a bowl; discard solids.
- Beat cream with an electric mixer on high speed until stiff peaks form, 2 to 3 minutes, beating in 2 tablespoons sugar toward the end. Fold into chocolate mixture.
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