Chocolate Grand Marnier Mousse 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!

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.

CHOCOLATE ORANGE MOUSSE

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 GRAND MARNIER CAKE

Steps:

• For cake:
• Preheat oven to 350°F. Butter 10-inch-diameter springform pan; line bottom with parchment paper round. Stir chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Cool slightly. Using electric mixer, beat sugar and butter in large bowl 2 minutes. Beat in egg yolks, Grand Marnier, orange peel, and vanilla. Stir in lukewarm chocolate. Add flour and salt; stir to blend. Using clean dry beaters, beat egg whites in another large bowl until peaks form. Fold whites into chocolate mixture in 3 additions. Transfer batter to prepared springform pan.
• Bake cake until top is dry and cracked and tester inserted into center comes out with a few moist crumbs attached, about 45 minutes. Cool cake in pan on rack (top will fall slightly). DO AHEAD: Can be made 1 day ahead. Cool completely; cover and let stand at room temperature.
• For icing:
• Place chocolate and butter in medium metal bowl. Bring cream to boil in small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth.
• Run thin knife around inside of cake pan; remove pan sides. Invert cake onto 10-inch removable tart pan bottom or cardboard round. Place on rack set in rimmed baking sheet. Remove cake pan bottom and parchment. Pour icing over cake and spread to cover top and sides (any icing that drips onto baking sheet can be reused). Chill until glaze sets, about 30 minutes. DO AHEAD: Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.
• Cut into wedges and serve.

HUEY'S WHITE CHOCOLATE MOUSSE WITH GRAND MARNIER

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.

FROZEN GRAND MARNIER MOUSSE

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.

GRAND MARNIER MOUSSE WITH BLACKBERRIES

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.

CHEF JOHN'S DARK CHOCOLATE MOUSSE

Steps:

• Bring a saucepan of water to a simmer over low heat. Place chocolate, butter, 2 tablespoons water, ground chipotle pepper, and salt in a heatproof bowl; set bowl over the simmering water. When the butter melts, whisk the chocolate mixture gently until smooth and shiny. Set aside to cool for a few minutes.
• Whisk egg yolks, 2 tablespoons water, and sugar in another heatproof bowl over the same pan of simmering water until egg yolk mixture is foamy and hot to the touch, about 3 minutes. Pour hot egg mixture into warm chocolate mixture, whisk until smooth, and set over a bowl of ice to chill. Whisk constantly until mixture has cooled to room temperature or slightly cooler.
• Pour 1/2 cup and 1 tablespoon cold cream into a chilled metal bowl; whisk until cream holds soft peaks. Place about half the whipped cream into the cooled chocolate mixture; gently fold the cream into the chocolate. Repeat with remaining half of whipped cream, folding gently until nearly all the streaks have disappeared. Divide mousse into 4 6-ounce ramekins.
• Cover each ramekin with plastic wrap and refrigerate at least 4 hours (up to overnight) before serving.

GRAND MARNIER MOUSSE CAKE

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.