Triple Chocolate Mousse in Grand Marnier Sauce

Total Time
40mins
Prep 20 mins
Cook 20 mins

This is more like an elegant fudge than a mousse, but it's sure to "WOW!" your dinner guests! The Grand Marnier sauce is also good over just about everything. From a January 1984 issue of Bon Appetit in the R.S.V.P. Letters to the Editor section. The recipe was requested from D'Imperio's restaurant in Pittsburgh, Pennsylvania.

Ingredients Nutrition

  • Chocolate Mousse

  • 1 cup water
  • 1 cup sugar
  • 14 cup walnuts, chopped
  • 14 lb semisweet chocolate, coarsely chopped
  • 12 cup unsalted butter (1 stick)
  • 34 cup unsweetened cocoa powder
  • 2 egg yolks, room temperature, beaten
  • 2 egg whites, room temperature
  • Grand Marnier Sauce

  • 2 egg yolks
  • 1 tablespoon sugar
  • 1 cup milk, scalded
  • 3 ounces vanilla ice cream
  • 2 tablespoons Grand Marnier

Directions

  1. Bring water and sugar to boil in small heavy saucepan over low heat, swirling pan occasionally;do not stir.
  2. Let boil 1 minute.
  3. Cool sugar syrup completely.
  4. Butter and sugar 2-cup loaf pan.
  5. Sprinkle walnuts in bottom.
  6. Melt chocolate and in top of double boiler set over gently simmering water.
  7. Stir in cocoa powder and 1/4 cup sugar syrup (reserve remainder for another use).
  8. Remove from over water, blend in yolks.
  9. Beat whites in medium bowl until stiff but not dry.
  10. Gently fold into chocolate mixture.
  11. Pour into prepared pan;cover and refrigerate at least 2 hours.
  12. To unmold, run a very sharp knife along edges of mousse and invert onto platter.
  13. To serve, cut into 8 slices.
  14. Ladle some of sauce onto plate and center slice of mousse in sauce.
  15. Grand Marnier Sauce.
  16. Blend yolks and sugar in top of double boiler until creamy.
  17. Set over gently simmering water and whisk in milk in slow steady stream.
  18. Continue whisking until mixture is thick, about 12 minutes.
  19. Remove from over water.
  20. Stir in ice cream and Grand Marnier.
  21. Transfer to small bowl, cover and refrigerate until ready to use.