Citrus-Infused Grand Marnier Chocolate Mousse
Indulge in the luxurious flavors of our Citrus-Infused Grand Marnier Chocolate Mousse, a delightful dessert that marries the richness of semi-sweet chocolate with the zesty brightness of fresh oranges. Served in elegantly hollowed orange shells, this mousse provides not only a stunning presentation but also a refreshing bite. Originally requested from Le Select restaurant in Houston and featured in Bon Appétit's R.S.V.P. section in January 1985, this exquisite recipe transforms a classic dessert into a visually stunning treat perfect for special occasions or a sweet ending to any meal.
N/A
Servings
383
Calories
9
Ingredients
Ingredients
Navel Oranges
6 large (tops sliced off and pulp removed)
Semisweet Chocolate
8 ounces (coarsely chopped)
Grand Marnier
2 tablespoons (none)
Orange Peel
1 teaspoon (finely grated)
Eggs
4 (separated, at room temperature)
Cream of Tartar
1 pinch (none)
Sugar
1/3 cup (none)
Whipping Cream
1 cup (none)
Candied Orange Peel
for garnish (none)
Instructions
1
Begin by carefully slicing off the top third of each navel orange and discarding the tops.
2
Using a spoon, gently scrape out the pulp from the oranges, allowing the juice to collect in a bowl. Reserve 1 tablespoon of this juice and discard the remaining pulp.
3
Set the empty orange shells aside for later use.
4
In a large heatproof bowl, melt the semisweet chocolate together with Grand Marnier, reserved orange juice, and finely grated orange peel. Place the bowl over a pan of gently simmering water, stirring until the mixture is completely smooth. Remove it from the heat.
5
Once the chocolate mixture has cooled slightly, stir in the egg yolks one at a time until fully incorporated.
6
In a separate large bowl, beat the egg whites with cream of tartar using an electric mixer until soft peaks form. Gradually add sugar while continuing to beat until the mixture reaches stiff peaks.
7
Gently fold one-quarter of the beaten egg whites into the chocolate mixture to lighten it, then carefully fold in the remaining egg whites until no white streaks remain.
8
In another bowl, whip the cream until stiff peaks form. Slowly fold the whipped cream into the chocolate mixture until fully blended and smooth.
9
Carefully spoon the chocolate mousse into the reserved orange shells. If necessary, trim the bottom of each orange slightly to create a stable base.
10
Place the filled orange shells in the refrigerator and chill until the mousse sets, about 2-4 hours.
11
Before serving, garnish each mousse with a piece of candied orange peel for an added touch of elegance.
Nutrition Information
27
Fat
30
Carbs
5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Citrus-Infused Grand Marnier Chocolate Mousse?
It is a luxurious dessert that combines rich semi-sweet chocolate with fresh orange zest and Grand Marnier, served inside hollowed-out orange shells for an elegant presentation.
Where does this specific recipe originate?
This recipe was originally requested from Le Select restaurant in Houston and featured in the R.S.V.P. section of Bon Appétit magazine in January 1985.
How many oranges are needed for this recipe?
The recipe requires 6 large navel oranges.
What type of chocolate should I use?
You should use 8 ounces of coarsely chopped semisweet chocolate.
How do I prepare the orange shells for serving?
Slice off the top third of each orange, scrape out the pulp with a spoon, and reserve one tablespoon of the juice.
How much Grand Marnier is included in the mousse?
The recipe calls for 2 tablespoons of Grand Marnier.
What is the best way to melt the chocolate?
Melt the chocolate with the Grand Marnier, orange juice, and grated orange peel in a heatproof bowl set over a pan of gently simmering water.
At what stage should the egg yolks be added?
Stir the egg yolks into the chocolate mixture one at a time once the mixture has cooled slightly.
How should the egg whites be prepared?
Beat the egg whites with a pinch of cream of tartar until soft peaks form, then gradually add sugar and beat until stiff peaks form.
Why is cream of tartar used in this recipe?
Cream of tartar is used to help stabilize the egg whites so they can reach and maintain stiff peaks.
How do I combine the egg whites with the chocolate mixture?
Gently fold in one-quarter of the whites to lighten the mixture, then carefully fold in the remaining whites until no streaks remain.
Is whipped cream included in the mousse?
Yes, 1 cup of whipping cream is whipped to stiff peaks and then folded into the chocolate and egg mixture.
How long does the mousse need to chill before serving?
The filled orange shells should be refrigerated for about 2 to 4 hours until the mousse is set.
What is the recommended garnish for this dessert?
Garnish each serving with a piece of candied orange peel for added elegance.
What should I do if the orange shells won't stand upright?
You can carefully trim a small slice off the bottom of each orange shell to create a flat, stable base.
What are the nutritional facts for one serving?
One serving contains approximately 383 calories, 27g of fat, 30g of carbohydrates, and 5g of protein.
Should the eggs be cold when I start?
The recipe specifies that the 4 eggs should be at room temperature before being separated.
How much orange peel is needed for the mixture?
You will need 1 teaspoon of finely grated orange peel.
How much sugar is required for the mousse?
The recipe uses 1/3 cup of sugar.
What should I do with the remaining orange pulp and juice?
You should reserve 1 tablespoon of the juice for the chocolate mixture and discard the remaining pulp.
Is this a good recipe for a dinner party?
Yes, it is tagged as a gourmet and special occasion dessert due to its rich flavor and stunning presentation in natural orange shells.
Can I use different types of oranges?
While navel oranges are suggested for their size and ease of hollowing, you could experiment with other large citrus fruits, though flavor may vary.
What is the texture of this mousse?
The combination of beaten egg whites and whipped cream creates a very rich and creamy texture.
How many ingredients are in this recipe?
There are 9 primary ingredients used in this recipe.
Does the recipe contain any fiber?
According to the nutritional data provided, the fiber content is null or negligible.
What is the calorie count per serving?
Each serving is approximately 383 calories.
Can the mousse be made without the Grand Marnier?
The Grand Marnier provides a signature citrus-liqueur flavor, but it could be omitted or replaced with more orange juice if an alcohol-free version is needed.
Is the chocolate mixture stirred during melting?
Yes, you should stir the chocolate, liqueur, juice, and peel until the mixture is completely smooth.
What is the main flavor profile of this dessert?
The profile is citrus-infused chocolate, highlighting the zesty brightness of orange against deep semisweet chocolate.
What are the common tags for this recipe?
Common tags include dessert, mousse, chocolate, orange, citrus, and gourmet.