Triple Chocolate Martinis
A martini glass is a beautiful way to showcase this smooth and creamy three-layer chocolate mousse.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 855 |
| pro | 11 g |
| total fat | 69 g |
| sat. fat | 41 g |
| carb | 57 g |
| fibre | 4 g |
| chol | 250 mg |
| sodium | 120 mg |
| % RDI: | - |
| calcium | 25% |
| iron | 14% |
| vit A | 42% |
| vit C | 2% |
| folate | 12% |
-
Dark Chocolate Cream:
4 oz (125 g) bittersweet chocolate, chopped
1/4 cup (50 mL) warm milk
2/3 cup (150 mL) whipping cream
White Chocolate Cream:
8 oz (250 g) white chocolate, chopped
1/4 cup (50 mL) warm milk
2/3 cup (150 mL) whipping cream
Milk Chocolate Cream:
12 oz (375 g) milk chocolate, chopped
2/3 cup (150 mL) warm milk
1-1/3 cups (325 mL) whipping cream
Grand Marnier Sauce:
4 egg yolks, lightly beaten
1/4 cup (50 mL) granulated sugar
3/4 cup (175 mL) whipping cream
2 tsp (10 mL) Grand 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.
Additional Information
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