Hueys White Chocolate Mousse With Grand Marnier Food

HUEY'S WHITE CHOCOLATE MOUSSE WITH GRAND MARNIER

Steps:

• Gently melt the chocolate over a double boiler; then remove the pan from the heat and set aside for about 10 minutes.
• Beat the egg whites and sugar with a hand mixer until the mixture forms soft peaks.
• In another bowl, whisk the egg yolks until they become pale and fold them into the melted chocolate; gently mix with a wooden spoon.
• Then fold in the egg whites, and then the cream until all the ingredients are well combined.
• Gently fold the Grand Marnier and into the chocolate mousse mixture.
• Transfer the mixture into a jug and pour it into 6 individual ramekins (or dessert bowls).
• Place the ramekins or bowls onto an oven tray and refrigerate for at least 2-3 hours, taking them out about 30 mins before serving.
• Serve the mousse garnished with sliced strawberries or your chouce of berries.

CLASSY CHOCOLATE MOUSSE WITH GRAND MARNIER TO INDULGE IN

Steps:

• Place the chocolate chunks and unsalted butter in a heat resistant bowl over simmering water. Stir constantly for the chocolate to melt evenly.
• Once the chocolate has melted, remove the chocolate from the heat. Add the Grand Marnier, espresso powder, and salt. Mix well until fully incorporated.
• Optional: If deciding to use the egg whites, whip the egg whites on high-speed with a mixer until stiff peaks start to form. Add the cream of tartar and whisk for another couple minutes. Gradually add the sugar until fully incorporated. Gently fold the egg whites in with the chocolate.
• Mix on high-speed the whipping cream until it begins to thicken. Gradually add the powdered sugar, vanilla, and salt. Mix until firm and fluffy. Remember to not overmix the whipped cream, or it will become chunky. Remove 1½ cups of the whipped cream and set aside. (This will be used to decorate the chocolate mousse later).
• Gently fold the remaining whipped cream into the chocolate mixture until fully combined and fluffy.
• If transferring the chocolate mousse into glasses, put the chocolate mousse in a piping bag or a Ziploc bag with the corner cut off. Pipe the chocolate mousse out of the bag into the glass in a swirl motion. Cover and chill in the refrigerator for at least 2 hours for the flavor to develop and set. Or if serving from the bowl, refrigerate and cover the bowl.
• Before serving the chocolate mousse, dollop the 1½ cups of whipped cream evenly on top of the glasses or pipe the whipped cream in a design you like. Garnish the chocolate mousse with berries and mint leaves. Serve cold. Enjoy!

GRAND MARNIER CHOCOLATE MOUSSE

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.

WHITE CHOCOLATE GRAND MARNIER SAUCE

Steps:

• Bring the cream to a bare simmer in a saucepan. Meanwhile, place chocolate in a bowl over a saucepan of simmering water. Pour the hot cream into the chocolate and stir or whisk until smooth and combined. Add the liqueur, to taste. Stir to combine and serve.

FROZEN GRAND MARNIER MOUSSE

Steps:

• Chill a 1-quart souffle mold in the freezer while you prepare the mousse; also refrigerate a 1 1/2 quart bowl for the whipped cream.
• Line up the ladyfingers in a single layer in a baking dish, top side up, and slowly drizzle with 2 tablespoons of the Grand Marnier.
• Warm the yolks in a 3-cup bowl set in hot tap water.
• Bring the water and sugar to a boil in a small saucepan on high-medium heat, whisking until the sugar is completely dissolved, and boil 2 minutes. For the same 2 minutes, beat the yolks and orange rind with an electric hand mixer until pale and thick. When the syrup is ready, pour it into the yolks, beating constantly, and continue beating on medium to high speed for 6 minutes, until the mousse base is thick, white, and cool.
• Combine the cream and the remaining 1 1/2 tablespoons Grand Marnier in the chilled bowl and beat to medium-firm peaks. Scoop in the mousse base and fold together completely with a rubber spatula.
• Layer a third of the mixture in the chilled mold and top with half the soaked ladyfingers; repeat with a second layer, and finish with the remaining mousse mixture.
• Cover with plastic and freeze well, at least 6 hours. Serve on chilled plates.
• For a pseudo-souffle effect, use a 3-cup mold with a paper collar; at serving time, remove the collar and sift cocoa over the top to simulate oven browning.

TRIPLE CHOCOLATE MOUSSE IN GRAND MARNIER SAUCE

Steps:

• Bring water and sugar to boil in small heavy saucepan over low heat, swirling pan occasionally;do not stir.
• Let boil 1 minute.
• Cool sugar syrup completely.
• Butter and sugar 2-cup loaf pan.
• Sprinkle walnuts in bottom.
• Melt chocolate and in top of double boiler set over gently simmering water.
• Stir in cocoa powder and 1/4 cup sugar syrup (reserve remainder for another use).
• Remove from over water, blend in yolks.
• Beat whites in medium bowl until stiff but not dry.
• Gently fold into chocolate mixture.
• Pour into prepared pan;cover and refrigerate at least 2 hours.
• To unmold, run a very sharp knife along edges of mousse and invert onto platter.
• To serve, cut into 8 slices.
• Ladle some of sauce onto plate and center slice of mousse in sauce.
• Grand Marnier Sauce.
• Blend yolks and sugar in top of double boiler until creamy.
• Set over gently simmering water and whisk in milk in slow steady stream.
• Continue whisking until mixture is thick, about 12 minutes.
• Remove from over water.
• Stir in ice cream and Grand Marnier.
• Transfer to small bowl, cover and refrigerate until ready to use.

GRAND MARNIER MOUSSE CAKE

Steps:

• Place cake or lady fingers in the bottom of a springform pan.
• In a saucepan, over medium heat, stir water and sugar together until the sugar dissolves completely and mixture is hot.
• Remove from heat, and allow to cool completely.
• Stir in Grand Marnier.
• Drizzle surface of cake with Grand Marnier syrup, and set cake aside.
• In a small saucepan, combine Grand Marnier, Cognac, and gelatin.
• Stir over low heat until gelatin dissolves.
• In a food processor, blend sugar with orange zest for 1 minute.
• Add cream cheese; process until smooth (30 seconds).
• Add orange juice, lemon juice, and vanilla; process for another 30 seconds.
• Using an electric mixer, whip cream until fluffy.
• With processor running, add gelatin mixture to the cream cheese mixture through the feed tube of the processor, and blend until well mixed (5 seconds).
• Add whipped cream and pulse to combine (about 3 pulses).
• Pour mixture over cake; smooth surface.
• Refrigerate overnight.
• Garnish with whipped cream, orange segments, and mint leaves.
• Cut and serve.

CHOCOLATE GRAND MARNIER MOUSSE

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.