The Brasserie Dark Chocolate Grand Marmier Mousse Recipe
Yield: 14 servingsRecipe by luhu.jp
Ingredients:
12 ounce: Bittersweet dark chocolate,
-, divided use
-chopped into 1/2" cubes,
1/2 cup: Grand marnier -=OR=-,
3 ounce: Unsalted butter,
1/2 cup: Other liqueur,
3: Extra-large eggs, separated
3 cup: Heavy cream,
3/4 cup: Granulated sugar,
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 1/2 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 1/4
cup of sugar and fold into the chocolate mixture. (4) Whip the egg
whites with very remaining 1/4 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 OBrion and her Meal-Master.
Submitted By NANCY OBRION On 02-03-95
Source from luhu.jp
pan of simmering water, and gently melt together. (2) In a large
mixing bowl, beat the egg yolks and 1/2 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 1/4
cup of sugar and fold into the chocolate mixture. (4) Whip the egg
whites with very remaining 1/4 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 OBrion and her Meal-Master.
Submitted By NANCY OBRION On 02-03-95
Source from luhu.jp