Chocolate Cream Grand Marnier


Combine the chocolate, coffee and liqueur in a heavy saucepan and melt over very low heat, stirring. When the chocolate is completely melted, add the sugar and continue to stir until smooth and glossy. Remove from heat and refrigerate until cool (BUT NOT FIRM).

Whip cream and vanilla until thick, but not buttery. Using a wire whisk, blend in the cooled chocolate mixture. Mix lightly just long enough to make the mixture an even color.

Spoon into stemmed glasses, cover with plastic wrap, and refrigerate several hours, or overnight. When ready to serve, garnish with mint leaves, chocolate curls, or some orange zest. Makes around 6 servings.

From Chocolate, Chocolate, Chocolate, Barbara Myers, Rawson Associates.