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Category: Desserts
Prep Time: Cook Time: Total Time:
4 1/2 tsp unflavored gelatin
3/4 lb bittersweet chocolate bits
1/2 cup plus 2 tbsp grand Marnier
2 1/4 cups well chilled heavy cream
3/4 cup superfine sugar
1/3 cup regular sugar
2 tbsp fine julienne orange rind
In a small bowl, sprinkle the gelatin over 1/3 cup cold water. Soften for 5 minutes in a small saucepan. Heat and stir the mixture until the gelatin dissolves.
In a double boiler, melt chocolate, stirring until smooth. Whisk in gelatin mixture and 1/4 cup plus 2 tbsp grand Marnier until mixture is smooth. Remove from heat, keeping pan set over the hot water of the double boiler.
Beat cream in a chilled bowl, adding superfine sugar a little at a time. Add remaining 1/4 cup grand Marnier, and beat mixture until it holds stiff peaks. Transfer 1 1/2 cups whipped cream mixture to a small bowl and reserve it, covered and chilled. Remove the chocolate mixture from the hot water and let cool for 30 seconds. Beat in remaining whipped cream mixture until combined well. Divide mousse among 6 (1 cup) goblets and chill, covered with plastic wrap, for 30-40 minutes or until almost set.
With small spoon, scoop out a tbsp in center of each, transferring the scooped mousse to a small saucepan. Fill depressions with some of the reserved whipped cream mixture. Stir scooped out mousse over low heat until smooth. Pour it over the mousses and chill, covered, with plastic wrap for 2 hours.
In boiling water, blanch the orange rind for 1 minute and drain. In the same pan, combine the rind, sugar and 1/4 cup water. Bring to a boil over moderate heat, stirring until sugar dissolves, and boil 4 minutes, or until rind is translucent and liquid is reduced. Add 1/4 cup cold water. Bring liquid to a boil, and strain mixture through a fine sieve, discarding liquid. Let rind cool. With a pastry bag, decorate with remaining whipped cream mixture and sprinkle with candied orange rind.
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GRAND MARNIER CHOCOLATE MOUSSE
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Category: Desserts
Prep Time: Cook Time: Total Time:
4 1/2 tsp unflavored gelatin
3/4 lb bittersweet chocolate bits
1/2 cup plus 2 tbsp grand Marnier
2 1/4 cups well chilled heavy cream
3/4 cup superfine sugar
1/3 cup regular sugar
2 tbsp fine julienne orange rind
In a small bowl, sprinkle the gelatin over 1/3 cup cold water. Soften for 5 minutes in a small saucepan. Heat and stir the mixture until the gelatin dissolves.
In a double boiler, melt chocolate, stirring until smooth. Whisk in gelatin mixture and 1/4 cup plus 2 tbsp grand Marnier until mixture is smooth. Remove from heat, keeping pan set over the hot water of the double boiler.
Beat cream in a chilled bowl, adding superfine sugar a little at a time. Add remaining 1/4 cup grand Marnier, and beat mixture until it holds stiff peaks. Transfer 1 1/2 cups whipped cream mixture to a small bowl and reserve it, covered and chilled. Remove the chocolate mixture from the hot water and let cool for 30 seconds. Beat in remaining whipped cream mixture until combined well. Divide mousse among 6 (1 cup) goblets and chill, covered with plastic wrap, for 30-40 minutes or until almost set.
With small spoon, scoop out a tbsp in center of each, transferring the scooped mousse to a small saucepan. Fill depressions with some of the reserved whipped cream mixture. Stir scooped out mousse over low heat until smooth. Pour it over the mousses and chill, covered, with plastic wrap for 2 hours.
In boiling water, blanch the orange rind for 1 minute and drain. In the same pan, combine the rind, sugar and 1/4 cup water. Bring to a boil over moderate heat, stirring until sugar dissolves, and boil 4 minutes, or until rind is translucent and liquid is reduced. Add 1/4 cup cold water. Bring liquid to a boil, and strain mixture through a fine sieve, discarding liquid. Let rind cool. With a pastry bag, decorate with remaining whipped cream mixture and sprinkle with candied orange rind.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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