Triple Chocolate Martinis

By The Canadian Living Test Kitchen

31 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	855855 cal
pro	11 g11g pro
total fat	69 g69g total fat
sat. fat	41 g41g sat. fat
carb	57 g57g carb
fibre	4 g4g fibre
chol	250 mg250mg chol
sodium	120 mg120mg sodium
% RDI:	-
calcium	2525 calcium
iron	1414 iron
vit A	4242 vit A
vit C	22 vit C
folate	1212 folate

A martini glass is a beautiful way to showcase this smooth and creamy three-layer chocolate mousse.

Ingredients

Dark Chocolate Cream:
4 oz bittersweet chocolate , chopped4 4oz ozbittersweet chocolate, chopped
1/4 cup warm milk 1/4 1/4cup cupwarm milk
2/3 cup whipping cream 2/3 2/3cup cupwhipping cream
White Chocolate Cream:
8 oz white chocolate , chopped8 8oz ozwhite chocolate, chopped
1/4 cup warm milk 1/4 1/4cup cupwarm milk
2/3 cup whipping cream 2/3 2/3cup cupwhipping cream
Milk Chocolate Cream:
12 oz milk chocolate , chopped12 12oz ozmilk chocolate, chopped
2/3 cup warm milk 2/3 2/3cup cupwarm milk
1-1/3 cups whipping cream 1-1/3 1-1/3cups cupswhipping cream
Grand Marnier Sauce:
4 egg yolks , lightly beaten4 4egg yolkegg yolks, lightly beaten
1/4 cup granulated sugar 1/4 1/4cup cupgranulated sugar
3/4 cup whipping cream 3/4 3/4cup cupwhipping cream
2 2tsp tspGrand Marnier, (or other orange-flavoured liqueur)

Preparation

Dark Chocolate Cream: Place chocolate in heatproof bowl over saucepan of hot (not boiling) water; heat, stirring occasionally, until half melted. Remove from heat; stir until completely melted. Add milk; stir until smooth.

In separate bowl, whip cream; fold into chocolate mixture. Divide among eight 1-cup (250 mL) martini or wineglasses; smooth tops. Refrigerate until set, about 40 minutes.

White Chocolate Cream: Prepare following directions for dark chocolate cream. Spoon over dark chocolate cream; smooth tops. Refrigerate until set, about 1-1/2 hours.

Milk Chocolate Cream: Prepare following directions for dark chocolate cream. Spoon over white chocolate cream; smooth tops. Refrigerate until set, about 1-1/2 hours. (Make-ahead: Cover glasses with plastic wrap; refrigerate for up to 24 hours.)

Grand Marnier Sauce: In saucepan, whisk together egg yolks and sugar; whisk in whipping cream. Cook over medium-low heat, whisking constantly, until thick enough to coat back of spoon, about 5 minutes. Strain into bowl. Stir in Grand Marnier; let cool. (Make-ahead: Place plastic wrap directly on surface and refrigerate for up to 24 hours.) Spoon over chocolate in glasses.