Ancho Chocolate Mousse With Grand Marnier 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.

FAVORITE CHOCOLATE MOUSSE

Steps:

• Melt chocolate chips in glass bowl in microwave or on top of the stove.
• Heat coffee. Add to the melted chocolate along with the Grand Marnier liquor.
• Stir until smooth.
• Whip cream with sugar and vanilla until stiff but not dry.
• Gently fold into chocolate mixture.
• Gently fold until chocolate and cream incorporated.
• Spoon into a serving dish. I like to use my wine goblets to serve in. Top with a dab of whipped cream. Your guests will love you... just like me. xoxoxo

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.

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.

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.

SINFUL CHOCOLATE MOUSSE

Steps:

• 1. The chocolate: Melt the chocolate with the Kahlua and the Grand Marnier in the top of a double boiler. Set aside.
• 2. Blend: Put the whole eggs and the yolks, vanilla, and sugar in a blender.
• 3. Mix at medium speed for 3 minutes.
• 4. Add the cream and mix until smooth.
• 5. Finally, add the chocolate mixture and mix in completely.
• 6. The Finish: Pour the mixture into 6 serving containers (I like to use wine glasses but small cream pots are fine).
• 7. Refrigerate for 6 hours or more. Mousse should be well set.
• 8. Caution: Don't worry that the portions seem small. This is a very rich dessert. This recipe cannot be successfully doubled. If you need more, make two batches.

CHOCOLATE MOUSSE - BAREFOOT CONTESSA - INA GARTEN

Steps:

• In a heat-proof bowl set over a pan of simmering water, melt the two chocolates, coffee, coffee powder, Grand Marnier, Armagnac, and vanilla extract. Cool to room temperature. Beat in the softened butter.
• Meanwhile, place the egg yolks and the 1/2 cup of sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed for about 5 minutes, until pale yellow; when you lift the beater, the mixture will fall back on itself in a ribbon. With the mixer on low speed, blend in the chocolate mixture. Transfer to a larger mixing bowl.
• Measure 1 cup of egg whites and freeze or discard the rest. Combine the cup of egg whites with a pinch of salt and 1 tablespoon of the remaining sugar in the bowl of an electric mixer fitted with the whisk attachment. Whisk on high speed until stiff but not dry. Mix half of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.
• In the same bowl of the electric mixer fitted with the whisk attachment, whisk the heavy cream and the remaining 1 tablespoon of sugar until firm. Carefully fold the whipped cream into the chocolate mixture. Pour the mousse into a 2-quart serving dish. Cover with plastic wrap and chill for a few hours or overnight and up to a week.
• Decorate with sweetened whipped cream just before serving.