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Chocolate Mousse {Adventures in Chocolate}

Libby with Lemony Thyme, Inspired by the Monadnock Inn
When you're about to take your last bite, feeling a bit sad at the thought of it, you'll discover a little surprise in the very bottom of the dish.
Course Dessert
Servings 4

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

* This is a sinfully sophisticated dessert that contains alcohol and is best suited for adults.