18 white mousse grand Recipes

cookie layer, chocolate wafer cookie crumbs, divided, white chocolate mousse, godiva solid ivory, finely chopped, heavy cream, divided, sugar, grand marnier (optional), dark chocolate mousse, godiva dark chocolate, finely chopped, heavy cream, divided, sugar, dark rum (optional), sweetened whipped cream, fresh berries

white chocolate, eggs, separated, caster sugar, thickened cream, lightly whipped, grand marnier , 1 good slurp (or any orange liqueur), strawberry, sliced, to serve (or your choice of berries)

ghirardelli white chocolate baking bar, orange liqueur , such as grand marnier, water, heavy cream, egg whites

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

all purpose flour, sugar, baking powder, baking soda, salt, chilled unsalted butter , cut into 1/2-inch pieces, chilled buttermilk, bittersweet (not unsweetened ) or semisweet chocolate, chopped, baskets strawberries, hulled, quartered, sugar, grand marnier or other orange liqueur, white chocolate mousse

bittersweet chocolate, chopped, instant espresso , dissolved in, water, dark rum or 2 tbsp kahlua or 2 tbsp grand marnier, egg yolk, egg whites, room temperature, cream of tartar, sugar, heavy cream

semisweet chocolate , 70% cocoa butter, butter, soft, grand marnier (any citrus-based liqueur) or 1 tbsp curacao (any citrus-based liqueur), vanilla, egg yolks, salt, egg whites, superfine sugar (castor sugar), gelatin, softened in, water

dark 70% semi sweet chocolate, whole large eggs yolk and whites separated, heavy cream, heaping very fine granulated sugar, vanilla extract, grand marnier or cognac, unsalted butter

your own brownie recipe or 1 box fudge brownie mix, toffee bits or heath bar bits, chocolate chips, mousse (this is a double recipe for a lasagna-pan sized dessert or in the trifle bowl), bittersweet chocolate, sweet or milk chocolate, sugar, egg whites, dark rum or grand marnier, heavy whipping cream

egg yolks, grand marnier, granulated sugar, grated orange zest, unsweetened whipped cream, melted white chocolate, chocolate-pistachio tuile cups, recipe follows, egg whites, granulated sugar, butter, melted, vanilla extract, all-purpose flour, cocoa powder, crushed pistachios

egg yolks, grand marnier, granulated sugar, grated orange zest, unsweetened whipped cream, melted white chocolate, chocolate-pistachio tuile cups, recipe follows

vanilla wafer crumbs, unsalted butter, melted, white chocolate, chopped, sugar, water, egg whites, cream of tartar, chilled whipping cream, grand marnier, vanilla, white chocolate, chopped, chopped pistachios, fresh raspberries or 2 cups frozen raspberries, sugar, grand marnier

water, sugar, walnuts, chopped, semisweet chocolate, coarsely chopped, unsalted butter (1 stick), unsweetened cocoa powder, egg yolks, room temperature, beaten, egg whites, room temperature, egg yolks, sugar, milk, scalded, vanilla ice cream, grand marnier

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.

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

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