5909 triple mousse marnier Recipes

well-chilled heavy cream, sugar, water, eggs, semi-sweet chocolate chips, instant coffee, salt, grand marnier (or 1 tsp orange extract and 1 tbsp brandy)

firm oranges, light brown sugar, coconut milk, coconut essence, eggs , largest size, white chocolate, best quality , broken into smallish chunks, grand marnier, salt

ricotta cheese, limoncello (or 1/4 tsp lemon oil. for orange flavor, use grand marnier or 1/4 tsp orange oil), sugar, cream, raspberries (or any other berry of your choice)

lemons, eggs, separated, sugar, unflavored gelatin, cornstarch, grand marnier, heavy cream, sugar, toasted slivered almonds

sugar, unsweetened cocoa, grand marnier (orange-flavored liqueur), grated orange rind, vanilla extract, salt, reduced-fat silken tofu, drained, bittersweet chocolate, chopped, oranges, peeled and sectioned

sweet chocolate, chopped, eggs, separated, water, sugar, grand marnier, heavy cream

semisweet chocolate, eggs (or for lower fat & cholestoral and no sacrifice to flavor ( eggbeaters equal to 3 ), low-fat whipping cream, cognac or 1 -2 tbsp grand marnier

best-quality bittersweet chocolate, chopped, chilled whipping cream, ground cinnamon, grand marnier or 1/4 cup orange liqueur, eggs, golden brown sugar, cream

sugar, unsweetened cocoa, grand marnier (orange-flavored liqueur), grated orange rind, vanilla extract, salt, lowfat silken tofu, drained, bittersweet chocolate, chopped, oranges, peeled and sectioned

milk chocolate, semisweet chocolate, chilled heavy cream, egg white (from about 5 eggs), sugar, freshly grated orange zest, thawed frozen orange juice concentrate or 1 tbsp grand marnier

good semisweet chocolate, chopped, good bittersweet chocolate, chopped, orange liqueur (recommended grand marnier), water, pure vanilla extract, grated orange zest, unsalted butter, at room temperature, extra-large eggs, at room temperature, separated, sugar , plus, sugar, kosher salt, cold heavy cream, mandarin orange, drained , for decoration, cold heavy cream, sugar, pure vanilla extract

semisweet chocolate, melted, water, sugar, eggs, separated, brewed espresso, warm, grand marnier, semisweet chocolate, melted, heavy cream, special equipment : an offset spatula and 2 1/2-inch wide acetate ribbon, see cook s note

bittersweet or semisweet chocolate, chopped, unsalted butter, eggs,* separated, superfine sugar, cold heavy cream, orange liqueur (recommended : grand marnier), tart shell , recipe follows, chocolate shavings or chocolate nibs, for garnish, all-purpose flour, sugar, salt, cold butter , cut into 1/4-inch pieces, vegetable shortening, ice water

good semisweet chocolate, chopped, good bittersweet chocolate, chopped, orange liqueur (recommended : grand marnier), water, pure vanilla extract, grated orange zest, unsalted butter, at room temperature, extra-large eggs, at room temperature, separated, sugar, kosher salt, cold heavy cream, cream , recipe follows, for decoration, mandarin oranges, drained , for decoration, cold heavy cream, sugar, pure vanilla extract

whipping cream, instant chocolate pudding, orange liqueur (recommended : grand marnier), chocolate pudding cups (recommended : hunt s), fresh raspberries or strawberries, heart shaped chocolate garnish , optional, recipe follows, chocolate shell ice cream topping

egg yolks, sugar, grand marnier, semi-sweet chocolate, in chunks, brewed black coffee, butter, egg whites, sugar

chocolate -- * see note, eggs -- separated, sugar, vanilla, cream of tartar, grand marnier, orange peel -- grated

raspberry sauce, frozen raspberries in syrup, juice of 1/2 lemon, sugar, cornstarch, water, grand marnier or other liqueur (optional), mouse, water, unflavored gelatin, milk, white chocolate** -- broken up, heavy whipping cream, combine undrained berries and lemon juice in processor or blender and puree. strain, pressing with back of spoon. add sugar, cornstarch, water and liqueur; blend well. place in saucepan over medium heat and bring to boil, stirring frequently. reduce heat and continue stirring 1 minute. remove from heat and allow to cool until ready to use., in a glass measuring cup, sprinkle gelatin over cold water and allow mixture to soften for 1-2 minutes. microwave on high 20-40 seconds and allow to stand for 2 minutes, or until granules are completely dissolved. (alternatively, place cup in a bowl of hot water and stir until completely dissolved.) in a small saucepan bring milk to the simmering point. remove from heat and add white chocolate. stir occasionally until chocolate is melted and mixture is smooth. blend gelatin into chocolate mixture and refrigerate until slightly thickened but not gelled - about 10 minutes., whip cream until stiff and peaks hold their shape. fold white chocolate mixture into whipped cream . beginning with raspberry sauce, alternate layers of mousse with raspberry sauce into tall parfait glasses. refrigerate 1-2 hours. to serve, garnish with partially frozen whole berries, or fresh if available.