17 grand marnier chocolate candy Recipes

chef karen harper , pastry chef for the black rabbit restaurant at mcmenamins edgefield in troutdale, oregon, courtesy of chef harper and mozzarella fresca. the cheesecake must be made a day in advance. (i first saw this recipe in a newspaper, but it s readily found throughout the internet.), all refrigerated ingredients should be at room temperature ., mascarpone (you can, substitute cream cheese ), sugar, grand marnier, eggs, kosher salt, in grand marnier, must be done in advance; cover and refrigerate., preheat the oven to 300of., beat the mascarpone/cream cheese until creamy. gradually beat in the sugar , salt and grand marnier., at a time add the eggs , scraping the sides of the bowl often., scrape batter into the crust and smooth the top. bake on a cookie sheet until the center barely jiggles when the pan is tapped, 45 to 55 minutes. let cool in the pan on a rack for 2 hours., unmold, cover and refrigerate overnight., chocolate graham cracker crust, chocolate graham crackers, melted unsalted butter, springform pan, preheat oven to 375of., in a food processor , blend graham crackers and butter until completely incorporated., mash the crumb mixture evenly into bottom of a 10 springform pan. bake 10 minutes ; cool completely., chocolate ganache, chopped semisweet chocolate (use top quality chocolate), heavy cream, grand marnier, be done in advance, covered and refrigerated ., bring cream just to the boil. remove from heat and stir in chocolate till incorporated., using a whisk , very gently stir in grand marnier. let ganache cool till is thick enough to spread. if ganache becomes too thick, warm it in a water bath or double boiler., candied orange slices, unpeeled oranges, sliced from top to bottom in 1/4 thick slices, sugar, water, be done in advance, covered and refrigerated ., boil orange slices in water for 10 minutes, gently stirring occasionally., stir in sugar and cook for another five minutes. remove orange slices with tongs to a baking sheet and allow them to cool completely. reserve the orange simple syrup for other culinary uses, mousse, do not do this step till ready to build the dessert., mascarpone, zest from 1 orange, heavy cream , whipped stiff, sugar, unflavored gelatin, cold water

dark-as-night chocolate , at least 70% cocoa, heavy cream, grand marnier or 1 1/2 tbsp cointreau liqueur, orange zest, butter, salt, cocoa powder, for rolling, chopped bittersweet chocolate , plus 2 oz, for tempering, candied orange, peels slivered (recipe below ) or minced orange, peels (recipe below)

bittersweet chocolate, finely chopped, whipping cream, grand marnier or 1 1/2 tbsp orange liqueur, orange marmalade, unsweetened cocoa powder (not dutch-processed), candy corn (about 3 oz.)

bittersweet chocolate, finely chopped, whipping cream, grand marnier or other orange liqueur, orange marmalade, unsweetened cocoa powder (not dutch-processed), candy corns (about 3 oz.)

sun-dried cherries, semisweet chocolate, butter, sugar, chopped almonds, chopped pistachios, crushed biscotti, candied orange peel, grand marnier, egg yolks

orange, sugar, divided, water, whole milk, whipping cream, grand marnier or other orange liqueur, vanilla extract, grated orange peel, bittersweet (not unsweetened ) or semisweet chocolate, chopped, egg yolks, sugar, lightly sweetened whipped cream

thick) unpeeled orange slices (about 2 oranges), granulated sugar, turbinado sugar, water, grand marnier (orange-flavored liqueur), salt, milk, semisweet chocolate chips

blood oranges, more) water, sugar, grand marnier or other orange-flavored liqueur, all purpose flour, baking powder, salt, bittersweet chocolate (do not exceed 61% cacao), chopped, unsalted butter, cut into 8 pieces, sugar, golden brown sugar, grand marnier or other orange-flavored liqueur, grated orange peel, eggs, sour cream, bittersweet chocolate (do not exceed 61% cacao), chopped, unsalted butter, cut into 4 pieces, dark corn syrup

cinnamon, oranges , zest of, only, bittersweet chocolate, grated, almonds , unblanced, toasted and ground, eggs , seperated, sugar, orange juice, grand marnier, bittersweet chocolate, unsweetened chocolate, butter, softened, corn syrup, water, candied orange peel, chopped (optional)

arborio rice, unsalted butter, grand marnier or 1/4 cup cointreau orange liqueur, milk, hot (approximately ), sugar, chocolate mint (after eight thin mint squares), candy cane, crushed

navel oranges, semisweet chocolate, grand marnier, orange peel, finely grated, eggs, separated, room temperature, cream of tartar, sugar, whipping cream, candied orange peel (garnish )

chocolate chips, heavy cream, scalded, mascarpone cheese, grand marnier, sugar, dozen fresh figs, smooth apricot jelly, candied violet leaves, fresh rose petals

milk, butter, eggs, sugar, flour, baking powder, salt, vanilla, ricotta inpastata cheese, sugar, pure vanilla extract, rum, candied lemon peels, finely chopped, candied orange peels, finely chopped, chopped pistachio nuts, heavy cream , whipped until stiff, orange liqueur (recommended : grand marnier or cointreau), sweetened whipped cream, semi-sweet chocolate , cut into pieces, cold espresso coffee, cold butter , cut into cubes

all-purpose flour, sugar, baking powder, baking soda, salt, whole blanched almonds, toasted, eggs, grand marnier or thawed orange juice concentrate, freshly grated orange zest, pure vanilla extract, pure almond extract, white chocolate, melted, candy corn , licorice buttons, chocolate chips, raisins, colored sugar, etc. for decorating

all-purpose flour (plus more for rolling ), sugar, salt, olive oil, white vinegar, dry red wine (or as needed), fresh ricotta (2 cups), sugar, plus more for decoration, grand marnier (optional, but very good ), unsweetened chocolate (or 3 tbsp bittersweet chips), candied orange peel, toasted almonds