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Dark Chocolate Mousse with Citrus and Grand Marnier

Impress your friends with a fancy dessert from one of our favorite soul food restaurants in New Orleans, Dooky Chase. Dooky Chase may be better known for its homestyle fried chicken and lunchtime buffets, but this is something worth whipping up just for the "oohs" and "ahhs."

Courtesy of Chef Edgar “Dook” Chase IV, Dooky Chase Restaurant, New Orleans

Serves 8

Ingredients:
1/4 cup whole milk
1/2 cup sugar, in all
zest of 1 orange
3 egg yolks
4 ounces 70% bar chocolate
1/2 cup semisweet chocolate chips
5 eggs whites
2 oranges
Grand Marnier Sauce (recipe follows)
Orange Crisp Cups (optional, recipe follows)

Add the milk, 1/4 cup sugar, and orange zest to a saucepan. Warm the milk over medium heat, stirring until sugar has dissolved. Take care not to burn. Remove from heat and cool. Whisk 1/4 cup sugar with egg yolks, beating until mixture is pale yellow and thick. Set aside.

Melt chocolate in a double boiler set over medium heat. Temper the egg yolks with a tablespoon of chocolate, then whisk remainder of eggs and milk mixture into the chocolate.

Beat egg whites until they hold stiff peaks. Gently fold in the chocolate mixture. Pipe or scoop the mousse into serving dishes. Refrigerate until the mousse sets up, about 45 minutes. Serve with Grand Marnier Sauce.

Grand Marnier Sauce:
1/4 cup sugar
1/2 cup water
juice of 2 oranges
zest of 1 orange
1 ounce Grand Marnier

Combine sugar, water, orange juice, and zest. Simmer over medium low heat for 10 minutes. Add 1 ounce Grand Marnier. Cool.

Orange Crisp Cups:

Makes 8 cups

1/3 cup powdered sugar
3 tablespoons chopped sliced almonds
grated zest of 1 medium orange
1 1/2 tablespoons all purpose flour
2 tablespoons melted butter
2 tablespoons freshly squeezed orange juice

Preheat oven to 325˚F. Line a non-stick baking sheet with parchment paper. Mix sugar, almonds, orange zest and flour in a medium bowl. Make a well in the middle and add the butter and orange juice. Mix well. Spread mixture in 4-inch diameter circles on the baking pan and bake for 10 minutes or until mixture is coming together but not hard and crisp. Remove from oven and let sit until just cool enough to handle. Mold discs into cups, shaping them around small, glass ramekins. Allow cups to cool and harden. Unmold them from the glass ramekins.

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