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Grand Marnier Chocolate Mousse

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CATEGORY CUISINE TAG YIELD
Dairy Dessert 6 Servings

INGREDIENTS

4 1/2 ts Unflavored gelatin
3/4 lb Bittersweet chocolate bits
1/2 c Plus
2 tb Grand marnier
2 1/4 c Well chilled heavy cream
3/4 c Superfine sugar
1/3 c Granulated sugar
2 tb Fine julienne of orange rind

INSTRUCTIONS

From: eastman@solstice.jpl.nasa.gov (Sherri Eastman)
Date: Wed, 15 Feb 1995 23:18:50 GMT
In a small bowl sprinkle the gelatin over 1/3 cup cold water.  Soften for 5
minutes and in a small saucepan heat and stir the mixture over moderate
heat until the gelatin dissolves. In a double boiler over barely simmering
water melt chocolate, stirring until smooth. Whisk in gelatin mixture and
1/4 cup plus 2 Tablespoons Grand Marnier until mixture is smooth. Remove
from heat, keeping pan set over the hot water.
Beat the cream in a chilled bowl with an electric mixer adding the
superfine sugar a little at a time. Add remaining 1/4 cup Grand Marnier,
and beat mixture until it holds stiff peaks. Transfer 1-1/2 cups of whipped
cream mixture to a small bowl and reserve it, covered and chilled. Remove
the chocolate mixture from over the hot water and let cool for 30 seconds.
With the mixer beat in remaining whipped cream mixture until combined well.
Divide mousse among six 1-cup goblets and chill, covered with plastic wrap,
for 30-40 mins or until almost set. With small spoon scoop out a tablespoon
in center of each, transferring the scooped out mousse to a small saucepan.
Fill depressions with some of the reserved whipped cream mixture. Stir
scooped out mousse over low heat until smooth. Pour it over the mousses and
chill them covered with plastic wrap for 2 hours.
In boiling water, blanch the orange rind for 1 min. and drain.  In same pan
combine rind, sugar and 1/4 cup water.  Bring to a boil over moderate heat,
stirring until sugar dissolves and boil 4 minutes or until rind is
translucent and liquid is reduced. Add 1/4 cup cold water. Bring liquid to
a boil and strain mixture through a fine sieve, discarding liquid. Let rind
cool. With a pastry bag, decorate with remaining whipped cream mixture and
sprinkle with candied rind. Serves 6.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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