Typical chocolate grand marnier tart made in the traditional american style is quite savory with its sweet taste.
The chocolate grand marnier tart is commonly made by baking.
The chocolate grand marnier tart makes for a perfect dessert.
MAKING
1) In a double boiler, combine and melt chocolate and liqueur.
2) Stir in sugar, dissolve, remove from pan, and let it chill.
3) Beat in cream with orange extract until thick and then fold into the chocolate mixture.
4) Pour in serving dishes, wrap in ..
Melt the chocolate in a double boiler, add the butter and stir until melted.
Beat in the egg yolks one at a time, then the sugar.
Whip in the cream and cook until thickened.
Add the liqueur and orange rind, remove from heat and use as
Place the chocolate, orange liqueur and vanilla in the top of a double boiler over simmering water and allow to melt, stirring occasionally.
Remove from the heat and stir in the butter.
Combine the egg yolks and sugar in a large bowl and beat until thick and ..
MAKING
1. Add the chocolate to the grater attachment of food processor or grate them using hands. Ensure that they are at room temperature.
2. Take butter in the medium bowl and whip the butter in it until it turns fluffy
3. Fold in the grated chocolate, ..
MAKING
1. Take a double boiler and add chocolate to its top. Melt the chocolate along with water and butter. Stir the mixture continuously using the spatula or spoon until the mixture becomes glossy and smooth. Heat the chocolate but don’t allow it to ..
Combine first 3 ingredients in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolates melt.
Remove from heat, and cool to lukewarm.
(Mixture -will thicken and appear grainy as it cools.) Beat whipping cream until foamy; ..
For crust: Finely grind cookies, chips, and sugar in processor.
Add melted butter; blend until wet crumbs form.
Set aside 1/2 cup crumb mixture.
Press remaining crumb mixture onto bottom and 2 inches up sides of 9 inch diameter springform pan with 2 3/4 inch ..
GETTING READY
1)Preheat oven to 325 degrees.
MAKING
2)Take a pan,heat and scaled the milk with orange rind.
3)In a bowl,beat eggs and sugar together.
4)Add the scalded milk to egg mixture and whisk swiftly.
5)Add triple sec
6)Now strain rind from the mixture ..
MAKING
1 Separate the eggs.
2 In a bowl, combine sugar with the egg yolks and beat until thick.
3 In a small pan, sprinkle gelatin on water.
4 Set aside for five minutes.
5 Heat to dissolve the gelatin.
6 Add Grand Marnier to the gelatin.
7 In a ..
Put cream, butter and sugar into saucepan over medium heat.
Bring to boil, stirring often.
Remove from heat.
Add Grand Marnier, chocolate and crumbs.
Mix well.
Shape into 42 balls.
Roll in chocolate sprinkles.
Chill or
Taste berries and, if too tart, sprinkle with sugar.
Let stand 10 minutes at room temperature, then toss lightly to mix.
Pour Grand Marnier over berries and toss again; cover and chill several hours, turning berries occasionally.
Serve topped with some of the ..
Beat the chestnut puree in a bowl until soft and creamy.
Add one cup of the cream and beat together well.
Blend in the Grand Marnier.
Set aside.
Melt the chocolate in a double boiler with the 1/2-cup milk over hot water.
Stir until melted.
Add the butter.
Mix ..
Prepare a 1 quart souffle dish with a lightly oiled 1 1/2" wax paper collar.
Combine Grand Marnier and lemon juice; sprinkle with gelatin. Let stand until softened.
In the top of a double boiler, combine egg yolks, 3/4 cup sugar, orange juice, marmalade, and ..
1. Preheat oven to 350°F. In a small bowl, stir together melted butter and cocoa powder until blended and smooth.
2. In a medium bowl, beat eggs with an electric mixer on medium speed until foamy. Gradually add sugar, beating until light and fluffy. Beat in ..
Line a roasting pan with wax paper.
Set aside.
Wash fruit in cold water.
Pat dry.
Set aside.
In a double boiler, melt semisweet dark chocolate.
Dip fruit two thirds in chocolate.
Place in roasting pan.
Set aside.
In a double boiler, melt white chocolate.
Dip ..
Season hens, inside and out, with salt and pepper.
Place 1 onion quarter into each cavity.
To prepare sauce, combine Grand Marnier with Ground Chocolate, butter and salt.
Pour 1 teaspoon sauce in each cavity.
Brush sauce over skin of hens.
Place hens, breast ..
GETTING READY
1) Preheat the oven to 350° F.
2) Grease and dust flour on a 10-inch tart pan with a detatchable base.
MAKING
3) In a saucepan, heat butter, brown sugar and sugar on medium flame. Stir continuously till the butter melts and the sugar ..
MAKING
1) Heat a mixture of coffee and liqueurs.
2) Take glasses; dip their rims into sugar and then pour the coffee mixture into them.
3) Top with whipped cream and chocolate shavings.
SERVING
4) Serve at
With the warm weather upon us, Chef Michael of www.Food-Travels.com shows you how to make a simple yet beautiful summer dessert to impress your friends and family at the next
1. Heat oven to very hot (450°).
2. Arrange patty shells in a circle, just touching, on a floured surface. Roll out, keeping circular shape, to a 12-inch round. Fit into a 9-inch layer-cake pan with removable bottom or a 9-inch fluted quiche pan. Turn edge ..
GETTING READY
1) Preheat the oven to 375°.
2) In a large mixing bowl, prepare the tart crust by mixing together the flour, sugar, salt, and rind.
3) Blend in the butter, 1 tablespoon at a time, using fingers or an electric mixer, until mixture is crumbly. ..
GETTING READY
1) Preheat the oven to 400F.
2) In a bowl, mix together flour with 1 tablespoon sugar.
3) Put in the butter and using 2 knives cut it until the mixture resembles coarse meal.
4) Add in the water, few drops almond extract and the vanilla until ..
1. Adjust the rack to divide the oven in half; preheat the oven to 350°F. Grate the rind from the lemon; set aside. Cut lemon in half and squeeze enough juice to measure 2 tablespoons.
2. Combine the lemon juice, apples, granulated sugar, brown sugar, ..
Make the cake: Line the bottoms of two 1 -cup microwave-safe ramekins with wax paper and fasten a wax paper collar 2 inches high around each ramekin.
In a microwave-safe measuring cup stir together the raisins and the Grand Marnier and microwave the mixture ..
Line a tray with greaseproof paper.
Melt the dipping or plain chocolate.
Spread enough chocolate into each of 6 aluminium foil cases (7.5 cm/3 inches in diameter and 5-6 cm/2-2 1/2 inches deep e.g. jam tart cases) to coat the inside evenly.
Invert each case ..
Prepare crust: In Batter Bowl, combine cream cheese, butter and sugar; beat until fluffy.
Sift together flour and cocoa; blend into cream cheese mixture until smooth.
Divide and shape into 24 balls, then with Mini-Tart Shaper, press a ball into each cup of 2 ..
1. In a medium saucepan, mix sugar, flour, and salt. Whisk in milk until combined. Add chocolate and cook over medium-low heat, whisking frequently until smooth and thick and chocolate is melted, 8 to 10 minutes. Remove from heat and let
GETTING READY
1) Preheat the oven to 350°F.
MAKING
2) Take a 8 1/2 inch straight-sided sandwich tin and line and grease it.
3) Next, take a mixing blow and gently whisk butter and sugar until soft and creamy.
4) Add eggs one at a time, beating well.
5) ..
Finely chop ginger, coarsely chop hazelnuts, finely chop apricots and dates, rinse sultanas under hot water and pat dry.
Combine fruit and nuts in a mixing bowl.
Combine chopped chocolate, butter and Grand Marnier in top of double saucepan over simmering ..
In small mixing bowl combine pudding mix and milk.
Microwave at High 5 to 7 minutes, or until slightly thickened, stirring 2 or 3 times.
Stir in Grand Marnier and butter flavoring.
Cover top of pudding with wax paper.
Let cool.
In small bowl combine egg white ..
Place piece of cake into each chocolate cup.
Arrange berries on top.
Pour 2 teaspoons liqueur over each dessert.
Let stand 10 minutes at room temperature before
GETTING READY
1) Preheat oven to 325°c.
MAKING
2) In saucepan melt butter. Add flour and 1/4 teaspoon salt and blend well.
3) Stir in milk and cook stirring until thick and bubbly.
4) Add the chocolate and stir till melted.
5) Take off from heat.
6) Beat ..
GETTING READY
1. Pre-heat the oven to 325°F.
2. Take a 5-cup souffle dish and measure a length of foil to go around it.
3. Fold the foil in thirds.
4. Butter the foil and sprinkle it with sugar.
5. Make sure the foil collar is 2 inches beyond the rim of the ..
The Mousse:
Melt white chocolate in the top of a double boiler over barely simmering water. Stir occasionally with a wooden spoon. Remove from heat.
In a bowl set over a saucepan of simmering water, whisk together the egg yolks and sugar until well combined. ..
In double boiler, melt chocolate over 1-inch simmering water, stirring constantly.
Remove from heat.
Add butter, stirring until melted.
Mix in liqueur.
Chill until firm enough to shape into small oval pieces.
Roll in Ground Chocolate.
Age overnight in ..
Chop chocolate roughly, put into top of double saucepan with the butter, stand over simmering water until chocolate has melted, stir to combine with the butter.
Remove from heat, stir in Grand Marnier.
Let stand 5 minutes or so for chocolate to thicken, which ..
MAKING
1 Into the top of a double boiler, break the chocolate.
2 Grate finely the rinds of 2 large oranges.
3 Squeeze the juice and gradually add both juice and the rind to the chocolate, along with butter.
4 Over simmering water,heat the ..
In a food processor grind the cookies fine and pat half the cookie crumbs firmly into the bottom of a 9-inch-square baking pan lined with plastic wrap.
In the large bowl of an electric mixer beat the ice cream with the paddle attachment until it is softened, ..
In fondue pot or medium saucepan, combine chocolate chips and evaporated milk.
Cook over low heat until chocolate is melted, stirring occasionally.
Stir in liqueur and
Chocolate Orange Mousse has a unique taste. Chocolate Orange Mousse gets its taste from chocolate mixed with orange flavored liqueur and cream. Chocolate Orange Mousse is inspired by many restaurants across the world.
1. Place the chocolate in a small bowl over a pan of hot water. Bring the water to the boil, then turn off the heat and leave until the chocolate has melted; be careful not to allow any water to get into the basin. Leave to cool.
2. Spread 2 tablespoons of ..
Position knife blade in food processor bowl, add all ingredients in order listed.
Top with cover, pulse 2 or 3 times.
Process about 1 minute, scraping sides of processor bowl
Wash and dry grapes, remove from stems, refrigerate 1 hour.
Remove from refrigerator, wipe again to remove any moisture, place a small wooden toothpick in the stem end of each grape.
Melt chocolate and butter in top of double saucepan over simmering water, ..
MAKING
1) Combine together the sugar, chocolate and coffee in a small saucepan.
2) Bring the mixture to a boil, reduce the heat and cook gently over low heat for about 2 minutes.
3) Add the liqueurs and cream and continue to cook over low flame for about 3 ..
Place cheese in small bowl of electric mixer, beat until smooth, add sugar, Grand Marnier and cream, beat until combined.
Add chopped chocolate and stir through.
Divide mixture between four dessert glasses.
Place water and chopped extra chocolate in pan, stir ..
The tremendous appreciation I have received for this processor chocolate frosting recipe of mine, is what inspired me to put it up here. This is processor chocolate recipe is not like the other ones which are hard to make. I Highly recommend this
Separated the eggs yolks and the egg whites. Be sure to separated the white from the yolk in a small bowl first and if you’re sure there’s absolutely no yolk in the white, transfer the white to a large mixing bowl and set aside.
Place the egg yolks in a ..
Cream the butter and sugar in a mixing bowl until light and fluffy.
Break the eggs into a separate large mixing bowl and beat at low speed until smooth.
Add the creamed mixture and beat at medium speed.
Sift the baking cocoa into the egg mixture; beat at ..
Beat egg yolks and sugar together until thick and creamy.
Melt combined chocolate and water over simmering water, cool to lukewarm.
Add chocolate mixture to egg yolk mixture, combine well.
Beat egg whites until soft peaks form, fold half the egg whites ..
Make sponge according to directions on packet, but add sifted cocoa before starting to beat.
Pour mixture into greased swiss roll tin (base measures 25cm x 30cm) bake in moderate oven 15 to 20 minutes, turn onto rack to cool.
When cake is cold, split cake in ..
GETTING READY
1. Set a large bowl over a saucepan of hot water
2. Place broken chocolate in the large bowl
3. Let the chocolate melt
4. When the chocolate has melted completely, remove from the heat and set aside to cool
MAKING
5. In another bowl, mix the ..
In double boiler, melt broken chocolate, stirring constantly.
(Or, microwave 2 1/2—3 minutes on medium.) Remove chocolate from heat; blend in butter.
Stir in cream, then liqueur.
(Combine with chopped nuts, if desired.) Chill 10-15 minutes, stirring ..
MAKING
1. Take a blender and add milk, flour, sugar, eggs, cocoa, butter, cinnamon and Grand Marnier.
2. Blend the mixture for about 30 seconds and scrape down its sides using spatula.
3. Take a bowl, fill it with batter and cover it. Allow the bowl to remain ..
MAKING
1) Into a food processor, add in the walnuts. Grind to a coarse mixture.
2) Take a 9X5X3-inch loaf pan and line it with waxed paper.
3) In a small saucepan, add in the chocolate and cream. Cook the mixture over a low flame till the chocolate has melted ..
Perfect for a party, dip your favorite fruit, cookies, or other sweet treats in this decadent milk chocolate fondue. I am not a pastry girl but wanted to serve something exotic for
Stir the chocolate in the top of a double boiler set over simmering water until it is just melted.
Remove the top from the bottom of double boiler.
In a small saucepan beat the egg yolks with the cream over low heat until the mixture is pale and ..
Preheat the oven to 350°F.
Line the bottom of an 8-inch round cake pan with parchment paper and the sides with a paper collar.
Butter the paper well.
In a double boiler over barely simmering water, stir the chocolate and butter together until completely ..
MAKING
1. In a small saucepan off heat, mix the cocoa and brown sugar.
2. Add the buttermilk, a little at a time, whisking constantly with a wooden spoon, until smooth.
3. Place the pan over medium heat, and cook, stirring with a whisk now, for about 2 ..
Put the butter in a bowl and soften for 1 minute in the microwave oven on HIGH.
Add the ground almonds and cane sugar syrup to the softened butter.
Mix well.
Add the egg yolks one at a time, the cornstarch (cornflour) and cocoa, beating well after each ..
This is one of my best chocolate orange souffle rolls! The orange is so well balanced with the chocolate in this chocolate orabge souffle roll. You will be glad you checked it
Cream the melted butter and sugar together in stand mixer or with a hand beater. Beat until light and fluffy.
Then add the eggs, milk and vanilla. If you'd like to add the orange zest and flavoring to the batch, do so at this point.
Sift the flour, salt and ..
GETTING READY
1. In a large mixing bowl, sift together the flour, cocoa powder, baking powder and salt and stir in the sugar until well combined.
2. In a separate glass bowl, whisk together eggs, milk and oil until well blended.
3. Make a well in the center ..
MAKING
1. Take a medium heavy saucepan and combine salt, cocoa, and sugar. Add milk and whisk the mixture.
2. Add vanilla bean and blend it well.
3. Cook the mixture over medium heat until it starts boiling, and continue to whisk the mixture throughout the ..
MAKING
1)For preparing dried-fruit salad, mix together cherries, cranberries, apricots, raisins, sugar and orange flavored liqueur. Let stand overnight ot for 8 hours.
2)To make the fondant, preheat oven to 450 degrees F.
3)Take 10 of 2 ½ inch ramekins, ..
Preheat the oven to 350°F.
For the crust.
Place the flour, butter, sugar, and chocolate into a food processor.
Cover and process with on-off pulses until the mixture resembles coarse meal.
Add the milk and vanilla and process again in on-off pulses until ..
The Ultimate Decadent Orange Chocolate Dacquoise! The care that goes into the preparation of this tasty dessert is worth it! Trust me you will love the Ultimate Decadent Orange Chocolate Dacquoise recipe
In a mixer bowl, beat cheese until fluffy.
Add bananas.
Beat at moderate speed.
Fold in peel, chocolate and Grand Marnier.
Unroll cold cake.
Evenly spread with mixture.
Gently roll again.
Cover with orange butter cream.
Decorate top with orange ..
Peel yams; cut into 1-inch slices, in large skillet, brown yams in melted butter; sprinkle with salt while cooking.
Blend corn syrup with Ground Chocolate, pumpkin pie spice and Grand Marnier; pour over yams.
Sprinkle with nuts.
Simmer, covered, 30
1. In a 3 1/2-quart electric slow cooker, combine the coffee and ground chocolate mix. Stir to blend well.
2. Cover and cook on the high heat setting 2 to 2 1/2 hours, or until very hot.
3. Stir in the Grand Marnier and Kahlua. Ladle into mugs or heatproof ..
In a bowl, spread successive layers of half the cocoa spongecake cubes, half the cherries, half the syrup and half the Chantilly cream.
Repeat first 3 steps.
Using a spatula or pastry bag with a fluted nozzle, spread remaining Chantilly cream.
Decorate with ..
Blend for one minute and pour into demitasse cups.
Chill and garnish with whipped cream.
Serve with demitasse spoons and thin crisp cookies.
I have tried this with orange and mint flavoured chips—but I like the plain chocolate
Line a 9 x 5 x 3-inch pan with waxpaper.
Spread mixture in pan, cut into 1/2 inch squares so that all truffles will be the same size.
Shape the squares into balls and roll in sprinkles or in dipping chocolate made with 2 ozs semi-sweet chocolate melted with a ..
Sifted confectioner's sugar and meringue mushrooms for decoration Butter a jelly roll pan, line it with wax paper and butter the paper.
Sprinkle the paper with flour, shaking off the excess.
In a large bowl combine the eggs, yolks, and sugar and whisk the ..
Beat cream cheese in a mixing bowl until light and fluffy.
Gradually add 3/4 cup sugar, beating well.
Add eggs, one at a time, beating well after each addition.
Stir in lemon juice and 1 teaspoon vanilla.
Divide mixture into 3 portions.
Add Grand Marnier to ..
Melt chocolate and butter in double boiler.
Cool in refrigerator.
Meanwhile beat the egg whites until they hold soft peaks then start adding sugar 2 to 3 tablespoons (1 tablespoon) at a time until they hold very stiff peaks.
Stir egg yolks into cool but still ..
Preheat the oven to 350°F.
Spread the pecans on a large baking sheet and toast until lightly browned, about 10 to 12 minutes.
Remove from the oven and stir in 3 tablespoons of the butter and the salt while the pecans are hot.
Let stand until cool to the ..
Combine chocolates in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolates melt, stirring frequently.
Remove from heat, and let cool.
Line a buttered 8-inch square pan with a 7-inch-wide strip of aluminum foil, allowing ..
MAKING
1) Allow coffee and liqueurs to be heated together.
2) Into sugar rimmed glasses, pour the coffee mixture and then float whipped cream on top.
SERVING
3) Serve at once garnishing with chocolate
Beat egg yolks with sugar until smooth and thick.
Stir in crushed macaroons, half the slivered almonds, the cherries and Grand Marnier.
In another bowl, beat egg whites until stiff.
Fold carefully into macaroon mixture.
In a third bowl, whip the cream until ..
With an electric mixer, beat together egg yolks and sugar until stiff.
Whip heavy cream until soft peaks form. Fold whipped cream into yolk mixture. Fold in Grand Marnier.
Spoon into a plastic container large enough to allow for expansion and cover. Freeze ..
Saint Honore is a French delicacy. Saint Honore gets is taste and looks from eggs mixed with cream and custard. Saint Honore is inspired by many bakeries
Melt chocolate with water in a small bowl over hot water, blend in cocoa and coffee. Stir until smooth, allow to cool. Whip cream and fold chocolate mixture through. Pile into the cooled meringue crust and chill for 2 hours before serving. Decorate with ..
GETTING READY
1) Preheat the oven to 325°F.
2) In a 13 x 9 x 2-inch baking dish, apply 1 tablespoon butter to the bottom and sides.
3) Preheat the broiler.
MAKING
4) On 2 baking sheets, arrange the bread slices, place 2 inches from the heat and toast for ..
In a bowl, mix strawberries and chocolate chips.
Set aside.
Lay a crepe into bottom of a cake pan slightly larger than crepes.
Coat with 1 tsp (5 mL) Grand Marnier syrup.
Spread with 2 tbsp (30 mL) ice cream.
Sprinkle 1 tbsp (15 mL) strawberry and chocolate ..
MAKING
1 Using a sharp knife, slice off the tops of oranges.
2 Scoop out the pulp and pith just enough to leave a firm shell. Keep the pulp aside.
3 In a bowl, add egg yolks, sugar and grand marnier. Beat throughly until smooth.
4 Gradually fold in ..
MAKING
1. Cream butter, and blend it with confectioners’ sugar.
2. Whisk the eggs and add flour, salt, orange brandy, chocolate and granulated sugar.
3. Add it back to the double boiler and cook for another 10 minutes.
4. Allow it to cool and beat it with ..
1. Preheat the oven to moderate (350°). Grease and flour a 9-inch springform pan; tap out the excess flour.
2. Prepare the Orange Sponge Cake: Combine the eggs and sugar in a large mixing bowl. Place the bowl in the top of a saucepan of simmering water; make ..
Beat 4 egg yolks.
Gradually add 8 oz. castor sugar.
Beat until light and creamy.
Beat in 1 teaspoon flour.
Scald 12 oz. milk, add 3 oz. grated bitter chocolate.
Stir until chocolate is melted.
Add the egg mixture little by little.
Cook slowly over low heat ..
1. Beat together the butter, sugar and the egg yolk in a small bowl until the mixture is light and fluffy. Stir in the lemon rind. Stir in the flour, blending well to make a soft dough. Wrap the dough and refrigerate for 1 hour.
2. When ready to bake, preheat ..
Are you looking for a Floating Heart Ritz recipe that will give a boost to your culinary repertoire? The Floating Heart Ritz holds a high place in taste and texture and it is a great dessert for family and friends. Try it right
Cream butter to consistency of mayonnaise.
Add sugar slowly, continuing to beat.
Beat until light and fluffy.
Combine flour, almonds and baking powder.
Beat egg yolks into butter mixture one at a time, alternating with flour mixture.
Beat in almond extract ..
Preheat oven to 350°.
Coat bottoms of 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with wax paper.
Coat wax paper with cooking spray, and set pans aside.
Combine 1/2 cup water, cranberries, orange juice, and margarine in a small ..
Combine sugar and flour and cut in butter until mixture is fine grained.
Add water, almond and vanilla extracts and toss to incorporate and make into 2 balls.
Press each evenly into 2 9 inch tart pans that have been lined with waxed paper.
Chill 1 hour.
Bake ..
1. In a large bowl, combine 2 cups flour with salt and sugar. Cut in butter until mixture resembles cornmeal. Make a well in center. In a small bowl, beat 2 egg yolks and milk to blend. Pour into well. Using a fork, gradually stir flour and egg mixture ..
Butter Cream has a fine taste. Butter Cream gets its taste from eggs mixed with cream and flavored with vanilla, and topped with sugar icing. Butter Cream is inspired by many other food joints
GETTING READY
1. Grease a 9 1/2 –inch X 13 1/2 -inch jelly roll or Swiss roll pan with butter and dust with.
2. Sift 3/4 cup flour and cornstarch. Keep aside
3. Before baking the cake, preheat oven to 350°F.
MAKING
4. In a large mixing bowl of an electric ..
1. Using a thin sharp knife, stand partially frozen cake on its side. Mark side evenly before cutting lengthwise into 3 equal layers. If top layer is rounded, shave top to make an even layer. Sprinkle one layer with 3 tablespoons of maraschino liqueur. ..
1. Grease and line a 20 cm (8 inch) square cake tin.
2. Whisk the eggs and sugar together using an electric whisk for about 10 minutes, until the mixture is very thick and mousse-like.
3. Carefully fold in the flour, then turn into the prepared tin. Bake in a ..
