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Spiked Chocolate Mousse

Double Boiler

Serves 6


6 oz semisweet chocolate

2 Tbs Grand Marnier

2 Tbs fresh orange mint, chopped

3 eggs, separated

¾ cup heavy cream

Orange mint leaves for garnish


Melt chocolate in a double boiler over simmering water. Remove from heat.

Stir in Grand Marnier and chopped mint.

Lightly beat egg yolks, blend into chocolate.

Beat egg whites until stiff.

Gradually fold the chocolate mixture into the egg whites.

Whip cream until stiff. Fold into chocolate mixture.

Spoon into small dishes. Chill thoroughly.

Just before serving, garnish each mousse with mint leaves.

Holiday Herbs: 17 Easy and Delicious Holiday Recipes with Growing Instructions, 1991, Herb Bits, Norwalk, CT.


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