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Chocolate mousse with Grand Marnier and Orange zest - -2/5/11


This devilishly delicious chocolate mousse recipe features a hint of orange flavor which is a classic combination with chocolate. Whether it's for a special occasion like Valentine's Day, or simply to finish a nice dinner, this orange chocolate mousse is sure to please.  This mousse is so decadent, velvety, rich, and simply to die for! The orange zest flavor combined with the Grand Marnier gives this mousse a really interesting flavor.  Once you have a bite of this mousse, you will have to control yourself because you just can not stop eating it!

 If you have to make a mousse, definitely use this recipe.

I decorated the top of my mouse with a bunch of shaved semi sweet chocolate and I a bit of fresh currants.  Currants are really difficult to find but they simply looks so pretty.

Close look at the chocolate mousse!


Preparation work..


6 ounces good semisweet chocolate, chopped

2 ounces good bittersweet chocolate, chopped

1/4 cup Grand Marnier liqueur 

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

Combine the 2 chocolates, Grand Marnier, 1/4 cup water, and the vanilla in a bowl set on top of a pan simmering in water.  

Let chocolate melt by stirring constantly.  Once the chocolate is melted remove from heat.



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. 



Keep stirring on low until the batter is well combined.

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.


Fold the rest in carefully with a rubber spatula.

Without cleaning the bowl nor whisk, whip the heavy cream and the remaining tablespoon of sugar until firm. 

Don't over whip the heavy cream.  Here the whipped cream is firm.

Fold the whipped cream into the chocolate mixture. 

Pour the mousse into a large serving bowl. 

Chill for at least four hours or overnight.

When ready to serve, decorate with whipped cream and chocolate shavings.


Filed as: Chocolate

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