Cointreau And Chocolate Mousse Recipes

Steps:

• Place the chocolate in a heatproof bowl over a saucepan half-filled with water (make sure the bowl doesn't touch the water) Stir until chocolate melts & is smooth.
• Set aside to cool.
• Use an electric beater to beat the egg whites in a clean, dry bowl until firm peaks form.
• Add the egg yolks, 1 at a time, beating well after each addition until combined.
• Add the chocolate and beat until combined.
• Gradually add the oil and Cointreau, beating until well combined.
• Spoon the chocolate mixture into serving cups, cover & place in the fridge for 4 hours or until firm.

Steps:

• Roughly chop 3.75 oz. of the chocolate and put it into a medium, heavy saucepan. Refrigerate the rest of the chocolate until you're ready to use it. Add the milk and salt to the saucepan and gently heat the mixture until the chocolate melts, whisking until smooth. Set aside to cool completely. Meanwhile, grate the cold chocolate so that you have coarse shards and return them to the fridge in a small bowl. Stir the Cointreau into the chocolate mixture, combining thoroughly. Whip the cream until it holds soft peaks, and then gently fold in the cooled chocolate and the chocolate shards, just until combined. Spoon the mousse into 4 individual cups or glasses and refrigerate for at least 3 hours, or until set. Serve with a sip of Cointreau or Grand Marnier on the side if you like.