Chocolate Mousse with Grand Marnier

Classic French Chocolate Mousse with Grand Marnier on Manu’s Menu. When I spotted this Chocolate Mousse Recipe, I knew my family would adore this rich, creamy chocolate dessert!

This elegant Mousse Recipe is perfect for dinner parties, holidays or any celebration.

Why You Must Make

• With sheer delight, I reveal my Secret Recipe Club blog today: Manu’s Menu. I met Manu in the early days of my blog; we were both on Foodbuzz as well as members of The Daring Bakers. She made a tri-layered panna cotta that was incredible for one DB, and I selected her rich Chocolate Mousse with Grand Marnier for our Christmas dessert. Thank you, Manu, for being a friend and constant inspiration!
• If you love chocolate as much as my family does, you’ll adore this mousse recipe.
• This is a classic French mousse recipe.

Ingredient Notes

• Kitchen Staples – Sugar
• Semisweet Chocolate – Chopped. I used Ghirardelli bars.
• Eggs – Use large eggs. Note that eggs separate best when cold because the yolks are less likely to break.
• Orange Liqueur – I used Grand Marnier. Cointreau and Triple Sec are alternatives.
• Heavy Cream – 36% butterfat.
• Beautiful, ripe berries and/or mint to garnish.

Chocolate Mousse Recipe for the Holidays

If you’d like this recipe in grams, please visit Manu’s blog. I translated it to US measurements, doubled the recipe except for the Grand Marnier. Mine may have a  bit more sugar as I rounded the amount up to the nearest cup measurement.

Plus, I used semi-sweet for the dark chocolate, but feel free to use bitter-sweet if you prefer. Adding a red raspberry and green sprig of mint made this chocolate mousse perfect for the holidays!

Thanks, Manu, for making our Christmas dinner extra special this year!!! xo

How to Make Chocolate Mousse

• Like many mousse recipes, this recipe contains raw eggs. PRO-Tip: Note that unless you use pasteurized eggs, this mousse may not be safe to serve to small children, the elderly or anyone immune suppressed.
• The first step is to melt the chocolate. I like using the microwave for convenience. Stopping to stir at 15-second intervals helps to ensure you don’t overcook and ruin the chocolate.
• Next, the yolks are mixed with the sugar until lightened. You’ll see the color change to light yellow and the mixture thicken. The chocolate (cooled slightly), cream and Grand Marnier are then mixed in. Pro-Tip: If you don’t like the orange flavor of this liqueur with chocolate, feel free to add a bit of rum or another complimentary liqueur like Kahlua, Cassis, Amaretto, etc.
• Finally, the egg whites are whipped until light, white and thickened, but not dry.
• PRO-Tip: To ensure your whites whip well, make sure there is no yolk mixed into the whites or grease or oils on the bowl or beaters. These will prevent the whites from whipping properly.
• Once the whites are whipped well, fold in the chocolate mixture. Folding is a mixing technique that helps keep the lightness of the batter.

Helpful Tools

• Whisk
• Serving Glasses

You may also like:

• Easy Chocolate Mousse Bars
• Irish Chocolate Mousse Cake
• Tunnel of Mousse Cake
• Chocolate Pots de Creme
• More Chocolate Dessert Recipes

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The Recipe:

Chocolate Mousse with Grand Marnier

Prep Time 20 minutes

Total Time 20 minutes

Yield 6 servings

A dreamy classic French chocolate mousse courtesy of Manu's Menu

Ingredients

• 9 ounces semi-sweet chocolate, chopped
• 4 eggs, separated
• 1/2 cup sugar
• 1 shot of orange liqueur (I used Grand Marnier)
• 1/4 cup cream
• Beautiful, ripe berries to garnish...I used Driscoll's raspberries

Instructions

1. Gently melt the chocolate in microwave, set aside and let it cool down slightly.
2. Whisk the egg yolks and the sugar with an electric mixer until pale yellow.
3. Add the melted chocolate, orange liqueur and cream and mix well till combined.
4. Beat the egg whites with clean beaters till stiff peaks form.
5. Gently fold whites into the chocolate mixture using a lifting and rolling motion, so that the mousse remains fluffy.
6. Put the mousse in 4-6 serving glasses and refrigerate it for at least 2 hours before serving.
7. Just before serving, garnish with luscious, ripe berries, mint and sweetened whip cream if desired.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 390Total Fat: 20gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 135mgSodium: 55mgCarbohydrates: 51gFiber: 5gSugar: 44gProtein: 7g

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