Triple Chocolate Mousse in Grand Marnier Sauce
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
-
Chocolate Mousse
- 236.59 ml water
- 236.59 ml sugar
- 59.14 ml walnuts, chopped
- 113.39 g semisweet chocolate, coarsely chopped
- 118.29 ml unsalted butter (1 stick)
- 177.44 ml unsweetened cocoa powder
- 2 egg yolks, room temperature, beaten
- 2 egg whites, room temperature
-
Grand Marnier Sauce
- 2 egg yolks
- 14.79 ml sugar
- 236.59 ml milk, scalded
- 85.04 g vanilla ice cream
- 29.58 ml Grand Marnier
directions
- 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.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas