![Chocolate Mousse](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2013/03/Chocolate-Mousse4.jpg?resize=1140%2C922)
Chocolate Mousse {Adventures in Chocolate}
![Chocolate Mousse](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2013/03/Chocolate-Mousse5.jpg?resize=960%2C701)
After a week of sharing and reminiscing about New England, I give you my most favorite dessert, inspired by the Monadnock Inn’s secret Chocolate Mousse recipe. As I recall, several years ago, their recipe earned Gourmet magazine’s Best Chocolate Mousse award.
![Chocolate Mousse](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2013/03/Chocolate-Mousse6.jpg?resize=960%2C759)
My mousse recipe combines rich bittersweet chocolate beaten with egg yolks, egg whites peaked to perfection, and freshly whipped cream. Each ingredient is carefully thought out and incorporated on cue.
![Chocolate Mousse](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2013/03/Chocolate-Mousse1.jpg?resize=960%2C622)
What I remember most about this amazing mousse was that when you were about to take your last bite, feeling a bit sad at the thought of it, you discovered a little surprise in the very bottom of the dish. Hidden there was a crystallized sweet hint of orange syrup underneath the heavenly mousse. I call it, Grand Marnier Crystallized Sugar.
![Grand Marnier Crystallized Sugar](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2013/03/Chocolate-Mousse2.jpg?resize=960%2C610)
![Grand Marnier Crystallized Sugar](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2013/03/Chocolate-Mousse3.jpg?resize=960%2C777)
While attempting to recreate this masterful dessert, I spent a good bit of time focused on the Grand Marnier Crystallized Sugar. I think I nailed it. I’m not at all pretending that my version is anywhere near as good the inspiration, however still claiming it to be pretty amazing Chocolate Mousse.
![Chocolate Mousse](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2013/03/Chocolate-Mousse4.jpg?resize=960%2C775)
* This is a sinfully sophisticated dessert that contains alcohol and is best suited for adults.
![](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2013/03/Chocolate-Mousse5.jpg?fit=250%2C183)
Chocolate Mousse {Adventures in Chocolate}
Ingredients
For the mousse…
- 6 oz. bittersweet chocolate squares
- 2 egg yolks
- 2 Tbl. Grand Marnier
- 2 cups whipping cream
- 2 Tbl. sugar
- 1 tsp. vanilla
- 2 egg whites
For the Grand Marnier crystallized sugar
- 4 Tbl. sugar
- 1 Tbl. water
- 2 Tbl. Grand Marnier
- 1 tsp. orange zest
Instructions
For the mousse…
- Melt chocolate in stainless steel bowl over hot water bath or top of double boiler. Add egg yolks and beat for 3 minutes. Remove from heat and add Grand Marnier. Allow mixture to cool.
- Whip cream with sugar and vanilla until peaks are formed. Refrigerate cream for 10 minutes.
- Meanwhile, beat egg whites until they form peaks.
- Mix 2/3 of the chilled cream into the chocolate mixture, reserving the rest for garnish. Fold in egg whites. Chill mousse for 4-6 hours.
For the Grand Marnier crystallized sugar…
- In a small sauce pan over low heat, mix 4 Tbl. sugar with 1 Tbl. water. Once combined increase heat to medium-high and bring to a boil. Stir mixture with a wooden spoon which will cause the sugar to crystallize.
- Remove from heat, pour onto parchment paper and allow to cool, 2-3 hours.
- Break crystallized sugar into small pieces, using fork to ‘mash’ into finer pieces. Soak in 2 Tbl. Grand Marnier.
To serve…
- Divide crystallized sugar evenly between 4 dessert dishes. Fill dishes with chocolate mousse. Top with dollop of whip cream, a sprinkle of orange zest, and a fine grate of bittersweet chocolate.
Notes
![Kale with Sausage White Beans & Butternut Squash](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2013/03/Kale-with-Sausage-White-Beans-Butternut-Squash2.jpg?resize=75%2C75)
![Lobster Roll](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2013/03/Lobster-Roll6.jpg?resize=75%2C75)