Chocolate Mousse Crepes With Grand Marnier Sauce Food

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CHOCOLATE MOUSSE CREPES WITH GRAND MARNIER SAUCE



Chocolate Mousse Crepes with Grand Marnier Sauce image

A Sinfully Rich dessert! You can pre make everything then just assemble and reheat the sauce, plate and serve. A great dessert for Valentines Day.

Provided by Rita1652

Categories     Dessert

Time 50m

Yield 6-10 serving(s)

Number Of Ingredients 17

1/2 cup butter
1 cup sugar
1/2 cup heavy cream
1 teaspoon Grand Marnier
1 teaspoon orange zest
6 ounces bittersweet chocolate
1/4 cup sugar
4 egg yolks
6 tablespoons cream, plus
1 1/2 cups cream, whipped
4 eggs
1 cup milk
1 teaspoon salt
4 teaspoons sugar
3/4 cup flour
1/4 cup cocoa powder
orange slice

Steps:

  • Grand Marnier Sauce-- Mix butter and sugar heat in microwave oven on high for 1 minute.
  • Add cream, Grand Marnier and orange zest.
  • Heat for 2 minutes stir and heat for 1 more minute.
  • Chocolate Mousse Filling-- Melt the chocolate.
  • In another bowl combine sugar, yolks, and 6 tablespoons cream, and whisk well over simmering water to cooking to thicken.
  • Whisk half the whipped cream into the chocolate, then fold nto the cream mixture.
  • Add remaining whipped cream and fold in, then chill, until ready to use.
  • For the crepe batter-- whisk the eggs well then add the milk and whisk.
  • Whisk in remaining ingredients.
  • Let sit 20 minutes then strain.
  • Ladle small amounts (1 to 2 ounces) of crepe batter into buttered crepe pan and cook on both sides.
  • Repeat until all the batter is used.
  • Let the crepes cool before filling.
  • To fill, place chocolate mousse in each crepe and fold it over to enclose the mousse.
  • Spoon some Grand Marnier Sauce around the crepes.
  • Garnish with orange sections.

Nutrition Facts : Calories 767.7, Fat 53.9, SaturatedFat 32, Cholesterol 423.4, Sodium 602.1, Carbohydrate 63.7, Fiber 1.6, Sugar 45, Protein 11.7

CHOCOLATE MOUSSE CREPES



Chocolate Mousse Crepes image

Anyone up for a double shot of chocolate? Make the chocolate crepes from Recipe #354547. I included the 2 hour refrigeration time in the prep time as it is essential. This is a recipe from an old 1970's cookbook that myself and my oldest Son still cook from. They are really great. Enjoy!

Provided by Nif_H

Categories     Dessert

Time 2h20m

Yield 12 crepes, 6 serving(s)

Number Of Ingredients 8

12 chocolate crepes (from recipe Nif's Chocolate Crepe Batter #354547)
1/2 lb semisweet chocolate
2 teaspoons sugar
1 1/2 teaspoons vanilla extract
1/2 cup boiling water
5 eggs, separated
whipped cream
chopped nuts

Steps:

  • Make a batch of Nif's Chocolate Crepe Batter #354547 and keep warm.
  • Grate the chocolate and mix with the sugar, vanilla extract and boiling water. Beat until smooth.
  • Add the egg yolks one at a time beating well after each addition.
  • Beat the egg whites until stiff. Fold gently into the chocolate mixture. Refrigerate for two hours.
  • Fill each crepe with the chocolate mousse mixture and fold over.
  • Serve with whipped cream and sprinkle with chopped nuts.

Nutrition Facts : Calories 259.1, Fat 23.9, SaturatedFat 13.5, Cholesterol 176.2, Sodium 67.9, Carbohydrate 13.1, Fiber 6.3, Sugar 2.2, Protein 10.1

CHOCOLATE ORANGE MOUSSE



Chocolate Orange Mousse image

Provided by Ina Garten

Categories     dessert

Time 20h35m

Yield 6 to 8 servings

Number Of Ingredients 16

6 ounces good semisweet chocolate, chopped
2 ounces good bittersweet chocolate, chopped
1/4 cup orange liqueur (recommended: Grand Marnier)
1/4 cup water
1 teaspoon pure vanilla extract
1 teaspoon grated orange zest
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
8 extra-large eggs, at room temperature, separated
1/2 cup plus 2 tablespoons sugar
Pinch kosher salt
1/2 cup cold heavy cream
Whipped Cream, recipe follows, for decoration
Mandarin oranges, drained, for decoration
2 cups (1 pint) cold heavy cream
2 tablespoons sugar
Dash pure vanilla extract

Steps:

  • Combine the 2 chocolates, orange liqueur, 1/4 cup water, and the vanilla in a heat-proof bowl. Set it over a pan of simmering water just until the chocolate melts. Cool completely to room temperature. Whisk in the orange zest and butter until combined.
  • Place the egg yolks and 1/2 cup of the sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed for 4 minutes, or until very thick and pale yellow. With the mixer on low speed, add the chocolate mixture. Transfer to a large bowl.
  • Place 1 cup of egg whites (save or discard the rest), the salt, and 1 tablespoon of the sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until firm but not dry. Whisk 1/4 of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.
  • Without cleaning the bowl or whisk, whip the heavy cream and the remaining tablespoon of sugar until firm. Fold the whipped cream into the chocolate mixture. Pour the mousse into individual dishes or an 8-cup serving bowl. Chill and decorate with whipped cream and oranges. Serve with extra whipped cream on the side.
  • Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!

GRAND MARNIER CHOCOLATE MOUSSE



Grand Marnier Chocolate Mousse image

Grand Marnier-flavored chocolate mousse,served in orange shells.Originally from a January 1985 Bon Apetit in the R.S.V.P. Letters to the Editor. The recipe was requested from Le Select restaurant in Houston.

Provided by Leslie in Texas

Categories     Dessert

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

6 large navel oranges
8 ounces semisweet chocolate
2 tablespoons Grand Marnier
1 teaspoon orange peel, finely grated
4 eggs, separated, room temperature
1 pinch cream of tartar
1/3 cup sugar
1 cup whipping cream
candied orange peel (garnish)

Steps:

  • Slice top third of oranges off and discard.
  • Scrape out pulp and gently squuze oranges over bowl, reserving 1 tablespoon of juice; discard pulp.
  • Set orange shells aside.
  • Melt chocolate with Grand Marnier, reserved orange juice and grated peel in large bowl set over gently simmering water.
  • Stir until smooth.
  • Remove from over water and stir in egg yolks, one yolk at a time.
  • Using electric mixer, beat whites with cream of tartar to soft peaks in another large bowl.
  • Gradually add sugar and beat until stiff but not dry.
  • Fold 1/4 of whites into chocolate mixture.
  • Fold in remaining whites.
  • Beat cream until stiff peaks form;fold into chocolate mixture, blending well.
  • Spoon into orange shells (you may need to cut a thin slice from the bottom to steady orange "bowls").
  • Refrigerate until firm.
  • Garnish with candied orange peel and serve.

Nutrition Facts : Calories 487.2, Fat 38, SaturatedFat 22.4, Cholesterol 195.3, Sodium 72.2, Carbohydrate 41.4, Fiber 9.4, Sugar 23.6, Protein 11.2

CHOCOLATE GRAND MARNIER MOUSSE



Chocolate Grand Marnier Mousse image

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

8 ounces semisweet chocolate
1/4 cup orange juice, fresh preferably
4 eggs, divided
1/2 cup sugar
2 tablespoons Grand Marnier (or Triple sec, Cointreau, Curaco)
1 cup whipping cream, whipped

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

SERENDIPITY'S CHOCOLATE CREPES



Serendipity's Chocolate Crepes image

These thin chocolatey pancakes are so easy to prepare. I tried to make it with my nephews, but they kept sticking their fingers in the chocolate syrup. I didn't have brandy, so I used Kahlua instead and they came out fantastic, but you could use vanilla extract. These crepes are great warm, and extremely versatile. Get creative!

Provided by caffeine junkie

Categories     Breakfast

Time 40m

Yield 20 crepes, 6-7 serving(s)

Number Of Ingredients 6

5 large eggs
1 cup whole milk
1 tablespoon brandy or 1 tablespoon vanilla extract
4 tablespoons unsalted butter, melted and cooled
1/2 cup chocolate syrup
1/3 cup all-purpose flour, sifted

Steps:

  • In a large bowl, whisk eggs. Add milk, brandy or vanilla, melted butter, and chocolate syrup, and stir. Whisk in flour slowly, so no lumps form. DO NOT OVERMIX; stop as soon as the flour is completely incorporated.
  • In a crepe pan or large nonstick skillet, melt 1 teaspoon of butter over medium-high heat. Have two clean plates ready. When butter bubbles, quickly pour in one ladle (about 2 tablespoons) of crepe batter and roll the pan around so the entire bottom is covered in a very thin layer. Cook the crepe, shaking once or twice to prevent sticking, until most but not all of the batter on top has set, or the bottom is golden brown, about 2-3 minutes.
  • Slide the crepe onto a plate, cooked side down. Quickly invert the plate into the pan, flipping the crepe. (If you're feeling brave, you can use a thin bladed spatula or palette knife to flip the crepe over.) Cook another 1-2 minutes, until golden brown. Slide onto the second to cool.
  • Continue with remaining batter, adding more butter as necessary, stacking crepes on top of each other on second plate.
  • There are so many different ways to serve these. Wrap a crepe around a scoop of ice cream and serve with powdered sugar and whipped cream. Wrap a crepe around a few tablespoonfuls of cherry pie filling, drizzle with chocolate sauce, and top with whipped cream. Spread a crepe with cream cheese (plain or flavored), sprinkle with fresh cut fruit or chocolate chips, roll up, and serve with whipped cream.

Nutrition Facts : Calories 274.3, Fat 15.5, SaturatedFat 7.9, Cholesterol 201.2, Sodium 163.5, Carbohydrate 23.4, Fiber 0.9, Sugar 10.9, Protein 8.5

CHOCOLATE MOUSSE CREPES



Chocolate Mousse Crepes image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 19

6 ounces bittersweet chocolate
3 heaping tablespoons sugar
4 yolks
6 tablespoons cream, plus 1 1/2 cups cream, whipped
4 eggs
1 cup plus 1 tablespoon milk
1 teaspoon salt
4 teaspoons sugar
3/4 cup flour
1/4 cup cocoa powder
1 1/2 cups cream
2 ounces butter
1/4 cup sugar
Pinch salt
1/4 vanilla bean
2 ounces semisweet chocolate, chopped
2 drops mint extract
1 pint raspberries
White chocolate shavings (about 1 cup)

Steps:

  • For the mousse filling, melt the chocolate to 104 to 113 degrees F.
  • In another bowl combine sugar, yolks, and 6 tablespoons cream, and whisk well over simmering water to cooking to thicken, making a sabayon. Whisk half the whipped cream into the chocolate, then fold in the sabayon. Add remaining whipped cream and fold in, then chill, until ready to use.
  • For the crepe batter, whisk the eggs well then add the milk and whisk. Whisk in remaining ingredients. Let sit 20 minutes then strain.
  • For the bisque, put all the ingredients in a pot except the extract and bring to a boil. Turn off the heat and whisk well to incorporate the chocolate then add the extract. Chill over night if making ahead of time. When ready to serve, warm the bisque through.
  • Ladle small amounts (1 to 2 ounces) of crepe batter into buttered crepe pan and cook on both sides. Repeat until all the batter is used.
  • Let the crepes cool before filling. To fill, place a quenelle of chocolate mousse in each crepe and fold it over to enclose the mousse. Serve 2 filled crepes per person. Spoon some chocolate mint bisque over and around the crepes. Sprinkle with raspberries and white chocolate shavings.

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