Ancho Chocolate Mousse With Grand Marnier Recipes

Steps:

• Melt chocolate chips in glass bowl in microwave or on top of the stove.
• Heat coffee. Add to the melted chocolate along with the Grand Marnier liquor.
• Stir until smooth.
• Whip cream with sugar and vanilla until stiff but not dry.
• Gently fold into chocolate mixture.
• Gently fold until chocolate and cream incorporated.
• Spoon into a serving dish. I like to use my wine goblets to serve in. Top with a dab of whipped cream. Your guests will love you... just like me. xoxoxo

Steps:

• 1. The chocolate: Melt the chocolate with the Kahlua and the Grand Marnier in the top of a double boiler. Set aside.
• 2. Blend: Put the whole eggs and the yolks, vanilla, and sugar in a blender.
• 3. Mix at medium speed for 3 minutes.
• 4. Add the cream and mix until smooth.
• 5. Finally, add the chocolate mixture and mix in completely.
• 6. The Finish: Pour the mixture into 6 serving containers (I like to use wine glasses but small cream pots are fine).
• 7. Refrigerate for 6 hours or more. Mousse should be well set.
• 8. Caution: Don't worry that the portions seem small. This is a very rich dessert. This recipe cannot be successfully doubled. If you need more, make two batches.

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.

Steps:

• Combine the chocolates, Grand Marnier and ancho powder in a heavy saucepan and cook over low heat until chocolate melts, stirring constantly. Remove from heat and cool to lukewarm. Beat the whipping cream, adding the confectioners' sugar until soft peaks form. Gently fold about one-fourth of the whipped cream into the chocolate, then fold in the remaining whipped cream. Spoon the mousse into individual serving dishes and chill until ready to serve. Garnish with semisweet chocolate curls.

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.

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.

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.