Triple Chocolate Mousse In Grand Marnier Sauce 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.

CLASSY CHOCOLATE MOUSSE WITH GRAND MARNIER TO INDULGE IN

Steps:

• Place the chocolate chunks and unsalted butter in a heat resistant bowl over simmering water. Stir constantly for the chocolate to melt evenly.
• Once the chocolate has melted, remove the chocolate from the heat. Add the Grand Marnier, espresso powder, and salt. Mix well until fully incorporated.
• Optional: If deciding to use the egg whites, whip the egg whites on high-speed with a mixer until stiff peaks start to form. Add the cream of tartar and whisk for another couple minutes. Gradually add the sugar until fully incorporated. Gently fold the egg whites in with the chocolate.
• Mix on high-speed the whipping cream until it begins to thicken. Gradually add the powdered sugar, vanilla, and salt. Mix until firm and fluffy. Remember to not overmix the whipped cream, or it will become chunky. Remove 1½ cups of the whipped cream and set aside. (This will be used to decorate the chocolate mousse later).
• Gently fold the remaining whipped cream into the chocolate mixture until fully combined and fluffy.
• If transferring the chocolate mousse into glasses, put the chocolate mousse in a piping bag or a Ziploc bag with the corner cut off. Pipe the chocolate mousse out of the bag into the glass in a swirl motion. Cover and chill in the refrigerator for at least 2 hours for the flavor to develop and set. Or if serving from the bowl, refrigerate and cover the bowl.
• Before serving the chocolate mousse, dollop the 1½ cups of whipped cream evenly on top of the glasses or pipe the whipped cream in a design you like. Garnish the chocolate mousse with berries and mint leaves. Serve cold. Enjoy!

TRIPLE CHOCOLATE MOUSSE IN GRAND MARNIER SAUCE

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.

TRIPLE-CHOCOLATE MOUSSE TORTE

Steps:

• Brush 9-inch-diameter springform pan with oil. Place each chocolate in separate medium bowl. Combine 1/4 cup water and gelatin in small bowl. Let stand until gelatin softens, about 10 minutes.
• Meanwhile, beat yolks and sugar in large bowl until mixture is pale yellow and very thick, about 5 minutes. Bring half and half just to simmer in heavy large saucepan. Gradually whisk hot half and half into beaten egg mixture. Return mixture to same saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Remove custard from heat. Add softened gelatin; stir until gelatin dissolves. Strain mixture into large glass measuring cup. Immediately pour 1/3 of hot custard over each. Stir each chocolate with separate spoon until melted and smooth. If mixture cools before chocolate is completely melted, set bowl over saucepan of simmering water and stir just until chocolate melts. Cool chocolate mixtures to room temperature, stirring occasionally.
• Beat cream in large bowl until stiff peaks form. Divide whipped cream equally among bowls of chocolate, using about 1 1/3 cups cream for each. Fold whipped cream into chocolate in each bowl.
• Pour bittersweet chocolate mixture into bottom of prepared pan. Smooth top with spatula. Freeze until firm, about 15 minutes. Pour milk chocolate mixture over bittersweet chocolate layer. Smooth top with spatula. Freeze until firm, about 15 minutes. Pour white chocolate mixture over milk chocolate mixture. Smooth top with spatula. Freeze until firm, about 15 minutes. (Torte can be prepared 2 days ahead. Cover with plastic and store in refrigerate.)
• Run sharp knife around sides of pan. Remove pan sides. Cut torte into wedges and serve.

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.

GRAND MARNIER CHOCOLATE MOUSSE

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.

TRIPLE CHOCOLATE MOUSSE

Steps:

• For a 1.2 litre terrine, cut a strip of greaseproof paper as long as the tin and wide enough to cover the bottom and come up both long sides, with about 7.5cm to spare. Put the paper in the tin as if to line it, then draw a line across the paper on both sides where it meets the bottom edge, and the top edge, of the tin. Take the paper out of the tin and draw two lines at equal intervals between the bottom and top edge lines you have already drawn. (This will help you make each layer exactly the same depth when filling the tin.) Lightly grease the paper and use to line the tin.
• Whip a third of the cream to just soft peak stage, then chill. Melt the milk chocolate in a heatproof bowl set over a pan of simmering water or microwave on High for 2 mins. Whisk 2 egg yolks and 25g/1oz sugar in a heatproof bowl over a pan of simmering water with a hand-held electric blender for about 2-3 mins until the mixture has at least doubled in volume. Once you have reached this stage, remove the bowl from the heat and keep whisking, adding the melted chocolate - this not only incorporates the chocolate, but also cools the mixture more quickly. Leave to cool for a few minutes, then carefully fold in the whipped cream.
• Quickly whisk two egg whites into soft peaks, making sure the bowl and whisk are spotless to ensure the maximum volume is obtained. Using a large metal spoon, carefully fold the egg white into the chocolate mixture so you don't knock out too much air.
• Pour mixture into the terrine, filling it to first mark (any extra can be frozen), then freeze for 20-30 mins before starting the white chocolate mixture. Repeat process with white chocolate, then the plain; cover with plastic film and freeze completely. To guarantee a good set, make terrine at least 8-10 hrs or up to 2 days before.
• Dip the tin briefly in a large bowl of hot water. Put a chopping board or flat plate on top and invert the mousse. Gently remove the paper and open freeze for about 10 mins to re-set. To decorate, pipe an outline of melted plain chocolate in a teardrop shape onto each plate. Dust the plates lightly with icing sugar, then carefully fill the teardrop with cream. Slice the mousse, wiping the knife after each cut, and put a slice on each plate. Decorate with chocolate curls and serve at once.