The Flat Possum Gazette  

Test Kitchen

Courtesy of the Road-Kill Press

= Grand Marnier Chocolate Mousse =

This ain't for sissies, but formulated especially for chocolate fanatics.


4 1/2 teaspoon unflavored gelatin
3/4 pound bittersweet chocolate bits
1/2 Cup plus 2 tablespoons Grand Marnier
2 1/4 Cup chilled heavy cream
3/4 Cup superfine sugar

In a small bowl, sprinkle gelatin over 1/3 C. cold water.  Soften for 5 minutes and heat in a small heavy saucepan over moderate heat until gelatin dissolves. 

In a double boiler over barely simmering water, melt chocolate, stirring until smooth. 

Whisk in gelatin mixture and a 1/4 cup plus 2 tablespoons Grand Marnier until mixture is smooth.

Remove from heat, keeping pan over hot water. 

Beat the cream in a mixer, adding the superfine sugar a little bit at a time.  Add remaining 1/4 cup Grand Marnier and beat until the mixture holds stiff peaks. 

Transfer 1 1/2 cups whipped cream to a bowl  and reserve it, covered and chilled. 

Remove the chocolate mixture from over the hot water and let cool for about 30 seconds. 

Add to the rest of the whipped cream, mixing well. 

Divide the mousse into 6 (one-cup) goblets and chill, covered with plastic for 30 to 40 minutes, or until almost set. 

With a spoon, scoop out 1 tablespoon of mousse in the center of each, transferring centers to a small saucepan. 

Fill the centers with some of reserved whipped cream. 

Stir the scooped mousse over low heat until smooth.

Pour it over the mousses and chill, covered with plastic for 2 hours. 

Garnish with rest of whipped cream. 

Yield 6 servings.

If you want a chocolate-hazelnut spread, you could probably make your own, using chocolate mixed with hazelnuts that have been ground up in a food processor.  I have hazelnuts (or Filberts, as they are sometimes called)  in my freezer, ready for your use in case you can't find them locally.  I know you can find just about any nut you want at Sun Harvest grocery store at the intersection of 1604 and 281 in San Antonio. They have them in barrels and sell them  by the pound.

Frank Potter

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