The brasserie dark chocolate grand marmier mousse

14 servings

Ingredients

Quantity Ingredient
12 ounces Bittersweet dark chocolate; chopped into 1/2\" cubes;
3 ounces Unsalted butter;
3 Extra-large eggs; separated
¾ cup Granulated sugar; (divided use)
½ cup Grand marnier -=OR=-
½ cup Other liqueur;
3 cups Heavy cream;

Directions

(1) combine chocolate and butter in a large mixing bowl. Set over a pan of simmering water, and gently melt together. (2) In a large mixing bowl, beat the egg yolks and ½ cup of the sugar a ribbon a stage. Stir in the Grand Marnier. Add the melted chocolate and set aside to cool slightly. (3) Whip the egg whites with remaining ¼ cup of sugar and fold into the chocolate mixture. (4) Whip the egg whites with very remaining ¼ cup of sugar and fold into the chocolate mixture. Refrigerate for a couple of hours or overnight.

NOTE: ALTHOUGH MANY CHEFS AND HOME COOKS PREPARE DISHES THAT INCLUDE RAW EGGS, THE U. S. DEPARTMENT OF ARRICUTURE ADVISES CONSUMERS THAT THERE IS A RISK OF SALMONELLA IN RAW EGGS OR FOODS CONTAINING THEM.

Source: The San Diego Union-Tribune, Food Section, Feb. 2, 1995 + Chef Dougles Organ of the Brasserie. Brought to you and yours via Nancy O'Brion and her Meal-Master.

Submitted By NANCY O'BRION On 02-03-95

Related recipes