Triple Chocolate Mousse in Grand Marnier Sauce

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READY IN: 40mins
SERVES: 8
UNITS: US

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
  • 2
    tablespoons Grand Marnier
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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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