FRENCH CHOCOLATE ORANGE TRUFFLE TART
Steps:
- In a small bowl, mix together the flour, sugar, and salt.
- Using a pastry cutter, large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible.
- Sprinkle the cold water onto the mixture and mix gently a few times, just until it forms a ball that holds together.
- Separate the dough into 2 balls, flatten slightly into thick disk shapes, wrap in plastic wrap, and chill for a few hours before working with it.
- Preheat the oven to 375 F.
- Roll and trim the dough to make a circle large enough to fit a 10-inch fluted tart pan.
- Fit the circle into the bottom and up the sides of the pan.
- Line the dough with pie weights or dried beans and bake for 15 minutes.
- Remove the pie weights and bake the shell for an additional 5 minutes.
- Set aside the pastry shell, still in the tart pan, to cool.
- In a small saucepan set over low-medium heat, bring the cream and orange zest to just simmering.
- Remove it from the heat and stir in the chocolate, Grand Marnier, and vanilla until the mixture is smooth and the chocolate is completely incorporated.
- Whisk a small amount of the hot chocolate cream into the beaten eggs.
- Transfer the tempered egg mixture back into the hot chocolate cream and whisk the mixture until it is smooth.
- Pour the orange chocolate filling into the prepared pastry and bake at 375 F for 18 to 25 minutes, until most of the filling is set and only the center jiggles slightly when the tart is moved.
- Allow the tart to cool in the pan on a wire rack for 15 minutes. Remove the tart ring and chill the tart in the refrigerator before serving.
- Slice and enjoy.
Nutrition Facts : Calories 367 kcal, Carbohydrate 30 g, Cholesterol 92 mg, Fiber 2 g, Protein 5 g, SaturatedFat 16 g, Sodium 132 mg, Sugar 16 g, Fat 27 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g
CHOCOLATE & GRAND MARNIER CAKE
I was running out of ideas on what to make for a friend for her upcoming 50th so I made this cake and she was ecstatic. I knew that after dinner she enjoyed a glass of milk with an ounce of Grand Marnier mixed in, so what better way to surprise her than with this decadent birthday cake? -Lorraine Caland, Shuniah, Ontarior
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper., In a large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking cocoa, salt, baking soda and baking powder; add to creamed mixture alternately with water, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a chilled large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Refrigerate, covered, 1 hour or until very cold., For filling, in a small saucepan, sprinkle gelatin over orange juice concentrate; let stand 1 minute. Stir in sugar. Heat and stir over low heat until gelatin is completely dissolved. Stir in 1/4 cup Grand Marnier and orange zest. Let filling stand at room temperature just until spreadable, stirring occasionally. (If mixture becomes too firm, warm in microwave to soften, about 10-15 seconds.), Meanwhile, using a long serrated knife, cut each cake horizontally in half. Brush layers with remaining Grand Marnier. Place one cake layer on a serving plate; spread with one-third of the filling. Repeat twice. Top with remaining cake layer., To frost cake, cut a hole in the tip of a pastry bag or in a corner of a food-safe plastic bag and insert #829 or other large star pastry tip. Gently stir whipped cream; spoon into bag and pipe onto top and sides of cake. Refrigerate at least 4 hours before serving.
Nutrition Facts :
CHOCOLATE GRAND MARNIER TORTE
This dessert tastes like chocolate truffle candy, so serve it in thin slices. Serve it with the accompanying raspberry sauce and whipped cream, or simply top it with whipped cream and fresh raspberries. This recipe comes from "365 Great Chocolate Desserts" by Natalie Haughton. Prep time does not include chill time.
Provided by UnknownChef86
Categories < 30 Mins
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Butter the bottom of an 8-inch springform pan and line it with wax paper; set aside.
- In a small bowl, cover uncracked eggs with very hot water (not boiling); let stand 5 minutes.
- Meanwhile, in a 2-quart glass bowl, heat semisweet and unsweetened chocolate and butter in a microwave on high 2 1/2 to 3 minutes, stirring twice, until melted and smooth; set aside to let cool slightly.
- In a large bowl, beat eggs with an electric mixer on high speed, until thick and light yellow, about 5 minutes.
- Add chocolate mixture and Grand Marnier and beat until well blended.
- Turn into the prepared springform pan.
- Bake 15-18 minutes, or until almost set.
- Let cake cool 1 hour, then cover with foil and refrigerate several hours or until firm.
- Remove cake from refrigerator at least one hour before serving.
- Run a sharp knife around sides of cake and remove sides of springform pan.
- Cut into slices, taking care not to cut/include wax paper with serving.
- Serve in a pool of Raspberry Sauce and top with whipped cream.
- Raspberry Sauce: In a food processor, combine thawed raspberries and powdered sugar; process until smooth; add Grand Marnier and process to blend well.
- To remove seeds, press puree through a wire strainer placed over a non-reactive (glass or plastic) bowl; using a rubber spatula, scrape inderside of strainer and discard seeds.
- Serve sauce immediately or cover and refrigerate up to 2 days; mix before serving.
Nutrition Facts : Calories 361.9, Fat 27.3, SaturatedFat 16.1, Cholesterol 128.8, Sodium 142.4, Carbohydrate 30.8, Fiber 5.9, Sugar 23, Protein 5.1
CHOCOLATE GRAND MARNIER MOUSSE
This simple, elegant dessert is easy to make up and looks spectacular in decorative dessert dishes. Garnish with a sprig of fresh mint, fresh fruit or fresh whipping cream
Provided by Abby Girl
Categories Dessert
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 444.4, Fat 37.8, SaturatedFat 22.4, Cholesterol 195.3, Sodium 70.9, Carbohydrate 30.4, Fiber 6.3, Sugar 18.2, Protein 9.9
DARK CHOCOLATE AND ORANGE TART WITH TOASTED ALMONDS
Categories Liqueur Milk/Cream Chocolate Dessert Bake Orange Almond Bon Appétit
Yield Makes 12 to 16 servings
Number Of Ingredients 18
Steps:
- For candied orange peel:
- Using vegetable peeler, remove peel (orange part only) from orange in strips. Cut strips into matchstick-size pieces and place in small saucepan. Cover with cold water; bring to boil. Cook 30 seconds; drain. Rinse saucepan; add 1/4 cup sugar, 2 tablespoons water, and peel. Stir over medium-low heat until sugar dissolves. Simmer until peel is translucent and syrup is thick, about 20 minutes. Using tines of fork, transfer peel to plate and cool. (Can be made 1 day ahead. Cover and store at room temperature.)
- For crust:
- Using electric mixer, beat butter, sugar, cinnamon, and salt in large bowl until smooth. Beat in cocoa powder. Add flour and beat until dough comes together in moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill until firm, at least 1 hour and up to 1 day.
- Roll out dough between sheets of waxed paper to 11-inch round. Peel off top sheet of paper. Invert dough over 9-inch-diameter tart pan with removable bottom; peel off paper. Gently press dough into pan. Press dough overhang in to form double-thick sides. Pierce dough all over with fork. Refrigerate 30 minutes.
- Preheat oven to 375°F. Bake crust until sides look dry and bottom looks bubbly, about 14 minutes. Transfer crust to rack. Using back of spoon, press up sides of dough if falling. Cool completely.
- For filling:
- Toss almonds, sugar, and cinnamon in small bowl. Chop all but 2 strips of peel. Sprinkle chopped orange peel, then almond mixture over bottom of prepared crust. Place cream in heavy medium saucepan. Bring to simmer. Remove from heat. Add chocolate and whisk until chocolate melts and mixture is smooth; mix in Grand Marnier. Pour into crust. Refrigerate until filling is firm, at least 3 hours. Garnish with remaining 2 orange peel strips. (Can be made 1 day ahead. Cover loosely with foil and keep refrigerated.)
- Using sharp knife, gently loosen crust from pan sides. Remove pan sides. Cut tart into wedges; serve cold.
CHOCOLATE GANACHE TART WITH BLUEBERRY GRAND MARNIER SAUCE RECIPE - (4.5/5)
Provided by HeatherS
Number Of Ingredients 11
Steps:
- Sweet Crust: Preheat oven to 375F. In a bowl, cream butter and 1/2 cup sugar. Add flour and mix until dough forms. Shape dough into disc and chill in fridge for 15 minutes. Remove dough, place on parchment lined cutting board, dusted with pastry flour and roll to 1/8 inch thick. Grease mould so tart lifts easily. Transfer dough in 9 inch tart mould. Chill in fridge for 30 minutes. Bake on a tray until golden, approx. 25 minutes, rotating halfway through. Cool. Place chocolate in bowl. In saucepot, scald cream and pour over chocolate. Whisk until smooth. Pour into crust. Chill in fridge. Blueberry Sauce: Place blueberries, Grand Marnier, remaining sugar, zest and juice of orange in saucepot. Cook until blueberries are soft and sugar dissolves, cool. Puree and strain until smooth. Add lemon juice to taste. Slice tart and garnish with blueberry sauce. Add dark and white chocolate curls. Serve.
CHOCOLATE-GRAND MARNIER TART
Steps:
- For crust: Mix flour, sugar and salt in a medium bowl, add butter and cut in until mixture resembles coarse meal. Add egg mixture and mix just until dough comes together. Gather dough into ball, flatten into dics. Wrap in plastic and refrigerate at least 45 minutes. Position rack in center of oven and preheat to 375 degrees. Roll dough out on lightly floured surface to 1/4 inch thick round. Transfer to 9 inch diameter tart pan with removable bottom. Trim overhang to 1/2 inch. Fold overhang to inside edge press firmly. Pierce bottom of crust with fork. Line crust with foil fill with dried beans or pie weights. Bake 10 minutes. Remove foil and weights. Bake until crust is golden brown about 20 minutes more. Transfer to rack. Cool completely For Filling: Melt 4 ounces semisweet and 2 ounces unsweeteded chocolate in top od double boiler over simmering water, stirring until smooth. Remove from over water. Using electric mixer beat yolks to blend in medium bowl. Gradually add sugar and beat until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Beat in warm chocolate the grand marnier. Beat cream to peaks in large bowl.Fold 2 cups cream into chocolate mixture. Spoon filling into prepared tart shell smooth top. Spoon remaining whipped creaminto pastry bag fitted with medium star tip.Pipe wide decorative border around edge of tart. Using vegetable peeler shave 1 ounce semisweet chocolate over whipped cream. Sprinkle with peel. Chill at least 4 hours
CHOCOLATE-GRAND MARNIER TART
Steps:
- 1. Almond Crust: In a small bowl combine 1 1/2 cups toasted blanched almonds and 1/4 cup packed brown sugar. Place a portion at a time in a food processor bowl or blender container: cover and process or blend until nuts are finely ground. Transfer to medium bowl. Stir in all-purpose flour. Add melted unsalted butter or regular butter, stirring until well combined. Press mixture onto bottom and 1 inch up side of a 9 inch tart pan with a removable bottom or a 9 inch springform pan. Bake in a 325 degrees F oven about 20 minutes or until golden and firm to the touch. Cool crust in pan on a wire rack.
- 2. In a small saucepan, heat whipping cream over medium heat just until simmering. Remove from heat; whisk in semi-sweet chocolate until smooth. If desired, whisk in Grand Marnier. Cool about 30 minutes or until filling begins to thicken but is still pourable.
- 3. Spread marmalade over bottom of Almond Crust. Pour chocolate filling over marmalade. Cover and chill in refrigerator about 2 hours or until set. To serve, remove side of pan. Use a sharp knife to cut tart into wedges.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
More about "chocolate grand marnier tart food"
10 BEST GRAND MARNIER DESSERTS RECIPES - YUMMLY
From yummly.com
5/5 (1)
DARK CHOCOLATE AND ORANGE TRE STELLE® MASCARPONE TART ...
From trestelle.ca
10 BEST CHOCOLATE GRAND MARNIER CAKE RECIPES - YUMMLY
From yummly.com
DARK CHOCOLATE AND ORANGE TART WITH TOASTED ... - BON APPéTIT
From bonappetit.com
4/5 (16)Servings 12-16
- Using vegetable peeler, remove peel (orange part only) from orange in strips. Cut strips into matchstick-size pieces and place in small saucepan. Cover with cold water; bring to boil. Cook 30 seconds; drain. Rinse saucepan; add 1/4 cup sugar, 2 tablespoons water, and peel. Stir over medium-low heat until sugar dissolves. Simmer until peel is translucent and syrup is thick, about 20 minutes. Using tines of fork, transfer peel to plate and cool. DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.
- Using electric mixer, beat butter, sugar, cinnamon, and salt in large bowl until smooth. Beat in cocoa powder. Add flour and beat until dough comes together in moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill until firm, at least 1 hour and up to 1 day.
- Roll out dough between sheets of waxed paper to 11-inch round. Peel off top sheet of paper. Invert dough over 9-inch-diameter tart pan with removable bottom; peel off paper. Gently press dough into pan. Press dough overhang in to form double-thick sides. Pierce dough all over with fork. Refrigerate 30 minutes.
- Preheat oven to 375°F. Bake crust until sides look dry and bottom looks bubbly, about 14 minutes. Transfer crust to rack. Using back of spoon, press up sides of dough if falling. Cool completely.
CHOCOLATE GANACHE TART RECIPE | LAURA IN THE KITCHEN ...
From laurainthekitchen.com
Servings 6-8
- Preheat the oven to 350 degrees. Spray a 9” tart pan with a removable bottom with some non-stick spray and set aside.
- In a food processor, add the crushed cookies and butter, pulse until the mixture resembles the texture of wet sand and then press it evenly into your prepared tart pan.
- Bake the crust for about 10 minutes, remove it from the oven and allow it to cool quite a bit. The crust will puff up as it bakes but as it cools, it will deflate.
17 BEST GRAND MARNIER COCKTAILS - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published 2021-11-29Category Beverages, Recipe Roundup
- Cadillac Margarita. Zesty and boozy, the margarita is a classic for a reason. It’s the cocktail equivalent of that friend who steals the show at every party.
- Grand Mimosas. Perfect for special occasions, these festive mimosas are a brunch-time treat. The recipe follows the classic mimosa formula – champagne and orange juice – but adds a generous serving of Grand Marnier into the mix.
- B-52 Shot. This striped shot looks gorgeous and tastes great too, making it a party favorite. It’s a creative concoction made from layers of Baileys Irish Cream, Grand Marnier, and coffee liqueur.
- Mai Tai. A Mai Tai is made with tropical juice laced with lots of Caribbean rum. It’s a cheap way to vacation, giving you that sun-kissed feeling without getting sand in your shoes.
- Blueberry Tea Cocktail. Spiked tea is my favorite type of tea. And this fruity version is especially delicious. Made with Grand Marnier, Amaretto, and orange pekoe tea, there are no actual blueberries in this warming drink.
- Monte Cristo Coffee. Lounging over breakfast? Having a relaxed weekend brunch? A boozy coffee will go really well with all that stress-free chilling. This recipe adds Grand Marnier to freshly brewed coffee and stirs it together with Kahlua and cream.
- Strawberry Lemonade with Grand Marnier. This fruit punch is great for backyard BBQs or game day. Just stir up a big pitcher and let the adults dive in!
- Champagne Punch. Champagne is associated with revelry, good times, celebrations, and holidays. But you don’t have to wait for a special occasion to get that good-time feeling right in your kitchen.
- Blood Orange Cocktail. This pretty cocktail is so orange, it practically glows. And so will you once you get a taste. It’s a heady blend of orange juice, Grand Marnier, white wine, vodka, and simple syrup.
- Beautiful Cocktail. Proving that beauty doesn’t have to be complicated, this super easy recipe has just two ingredients. Cognac and Grand Marnier. That’s it!
CHOCOLATE-GRAND MARNIER TART - TODAY.COM
From today.com
Author NBC UniversalEstimated Reading Time 2 mins
CHOCOLATE-GRAND MARNIER TART - MIDWEST LIVING
From midwestliving.com
Total Time 1 hr 20 minsCalories 379 per serving
CHOCOLATE-GRAND MARNIER TART | BETTER HOMES & GARDENS
From bhg.com
Total Time 3 hrs 5 minsCalories 359 per serving
RECIPE: CHOCOLATE GRAND MARNIER PRUNE TRUFFLES ...
From edibletcetera.com
Estimated Reading Time 3 mins
GRAND MARNIER CHOCOLATE CAKE - CHATELAINE
From chatelaine.com
Servings 12Calories 650 per servingEstimated Reading Time 2 mins
CHOCOLATE TART | CUISINE TECHNIQUES - GREAT CHEFS
From greatchefs.com
Estimated Reading Time 3 mins
CHOCOLATE AND VANILLA GRAND MARNIER TORTE | BAKERS ROYALE
From bakersroyale.com
Reviews 6Estimated Reading Time 3 mins
RACHEL RODDY’S RECIPE FOR DARK CHOCOLATE AND ORANGE TART ...
From theguardian.com
Author Rachel Roddy
EPICURUS.COM RECIPES | CHOCOLATE GRAND MARNIER TRIFLE
From epicurus.com
Servings 6Category Desserts
BITTER CHOCOLATE AND ORANGE LIQUEUR TART ... - FOOD NETWORK
From foodnetwork.co.uk
Cuisine BritishServings 12
GRAND MARNIER CHOCOLATE TORTE - CHATELAINE
From chatelaine.com
Servings 12Calories 809 per servingEstimated Reading Time 3 mins
BITTER-CHOCOLATE AND PRUNE TART | ALLRECIPES.COOKING
From allrecipes.cooking
4.5/5 (2)Total Time 1 hrCategory DessertCalories 360 per serving
CHOCOLATE - GRAND MARNIER TART - RECIPE | COOKS.COM
From cooks.com
CHOCOLATE GANACHE TART WITH BLUEBERRY GRAND MARNIER SAUCE ...
From tfrecipes.com
CHOCOLATE GRAND MARNIER TART RECIPE - COOKEATSHARE
From cookeatshare.com
CHOCOLATE MOUSSE TART | EMERILS.COM
From emerils.com
CHOCOLATE STRAWBERRY TART – AΦRODITE'S KITCHEN - RECIPES
From afroditeskitchen.com
CHOCOLATE GRAND MARNIER GANACHE - COOKEATSHARE
From cookeatshare.com
GRAND-MARNIER & CHOCOLATE TART | DESSERT RECIPES, JUST ...
From pinterest.com
CHOCOLATE GRAND MARNIER TART RECIPE
From crecipe.com
CHOCOLATE ORANGE & GRAND MARNIER TRUFFLE CAKE RECIPE ...
From foodnewsnews.com
CHOCOLATE-GRAND MARNIER® TARTLETS | BETTER HOMES & GARDENS
From bhg.com
CHOCOLATE-GRAND MARNIER TART RECIPE
From crecipe.com
| CHOCOLATE GRAND MARNIER TARTGRANT KLOVER'S PORTFOLIO
From grantklover.wordpress.com
CHOCOLATE AND GRAND MARNIER TORTE - P&O CRUISES AUSTRALIA
From pocruises.com.au
OUR BEST VALENTINE'S DAY DESSERTS | FOOD & WINE
From foodandwine.com
GRAND-MARNIER & CHOCOLATE TART | FOOD, LOVE FOOD ...
From pinterest.com
GRAND MARNIER CAKE MIX RECIPE IDEAS - BEST IDEAS 2021
From stephenlawrencemusic.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love