Triple Chocolate Mousse In Grand Marnier Sauce

Name: Triple Chocolate Mousse In Grand Marnier Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chocolate Mousse; 1 cup water; 1 cup sugar; 1/4 cup walnuts, chopped; 1/4 lb semisweet chocolate, coarsely chopped; 1/2 cup unsalted butter (1 stick); 3/4 cup unsweetened cocoa powder; 2 egg yolks, room temperature, beaten; 2 egg whites, room temperature; Grand Marnier Sauce; 2 egg yolks; 1 tablespoon sugar; 1 cup milk, scalded; 3 ounces vanilla ice cream; 2 tablespoons Grand Marnier

Servings: persons

Chocolate Mousse
1 cup water
1 cup sugar
1/4 cup walnuts, chopped
1/4 lb semisweet chocolate, coarsely chopped
1/2 cup unsalted butter (1 stick)
3/4 cup unsweetened cocoa powder
2 egg yolks, room temperature, beaten
2 egg whites, room temperature
Grand Marnier Sauce
2 egg yolks
1 tablespoon sugar
1 cup milk, scalded
3 ounces vanilla ice cream
2 tablespoons Grand Marnier

1
Bring water and sugar to boil in small heavy saucepan over low heat, swirling pan occasionally;do not stir.
2
Let boil 1 minute.
3
Cool sugar syrup completely.
4
Butter and sugar 2-cup loaf pan.
5
Sprinkle walnuts in bottom.
6
Melt chocolate and in top of double boiler set over gently simmering water.
7
Stir in cocoa powder and 1/4 cup sugar syrup (reserve remainder for another use).
8
Remove from over water, blend in yolks.
9
Beat whites in medium bowl until stiff but not dry.
10
Gently fold into chocolate mixture.
11
Pour into prepared pan;cover and refrigerate at least 2 hours.
12
To unmold, run a very sharp knife along edges of mousse and invert onto platter.
13
To serve, cut into 8 slices.
14
Ladle some of sauce onto plate and center slice of mousse in sauce.
15
Grand Marnier Sauce.
16
Blend yolks and sugar in top of double boiler until creamy.
17
Set over gently simmering water and whisk in milk in slow steady stream.
18
Continue whisking until mixture is thick, about 12 minutes.
19
Remove from over water.
20
Stir in ice cream and Grand Marnier.
21
Transfer to small bowl, cover and refrigerate until ready to use.

964

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Chocolate Mousse, 1 cup water, 1 cup sugar, 1/4 cup walnuts, chopped, and more.

Yes, Triple Chocolate Mousse In Grand Marnier Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!