This chocolate mousse with Grand Marnier is an indulgent, addicting, decadent whipped chocolate delight that is easy enough for anyone to make, and a party hit. Boozy just became classy with this dessert!
Need a simple, elegant dessert that sounds fancy but really isn’t? This chocolate mousse with Grand Marnier is a decadent recipe, that looks stunning in any glassware.
So long to a classic chocolate mousse recipe, and welcome to a fun, boozy dessert item great for guests.
With the whipped cream folded in, it will be hard to stop with only one glass of this fluffy dessert!
This post will go over everything you need to know to create this chocolate mousse with Grand Marnier.
Recipe difficulty: Classy beginner level
This chocolate orange mousse is insanely easy to make, and ultra-fluffy in every spoonful. In this recipe, I’ll explain how I got this mousse to be extra rich and creamy, with basic steps and ingredients! As a bonus section, I’ll also share how to make a chocolate mousse without eggs so that any guest can enjoy this decadent dessert without the concern of using raw eggs.
Sam’s Pro Tips for this Chocolate Mousse with Grand Marnier
Melting the Chocolate
- Use good quality chocolate to melt over simmering water: So, this tip is very similar to my 3-Ingredient Chocolate Peanut Butter Clusters Recipe for the best results. The chocolate will be the base of this recipe, so you want to make sure you use good semi-sweet chocolate that will melt easily. Don’t go for the chocolate chips, as there are ingredients that make this difficult to melt! Go for quality chocolate chunks that are meant for melting. Make sure to melt the chocolate in a heat resistant bowl over simmering water and stir the mixture every couple minutes. By using this method, you reduce the risk of burning your chocolate and it’ll melt evenly. For other tips related to this method or for an alternative method to melting the chocolate, refer to the Chocolate Peanut Butter Clusters Recipe cited above for discussion.
- Add the orange liqueur and espresso immediately after the chocolate melted: The reason for this tip is you don’t want the chocolate to seize and turn grainy. The best time to incorporate the Grand Marnier and the espresso is while the chocolate is still hot and hasn’t had a chance to cool yet. Make sure to whisk thoroughly so that the chocolate is still smooth and not grainy.
The Ultimate Whipped Cream Piped Neatly in Glasses
- Sift the powdered sugar into the whipping cream: For the ultimate whipped cream in this easy chocolate mousse recipe, make sure to sift the powdered sugar into the whipped cream so that it produces a creamy mixture that can be easily incorporated into the mousse. You want to whip the whipping cream and sugar just enough that its fluffy and smooth, and not chunky. Once you see smooth peaks in the whip cream and the mixture looks slightly firm, it’s done!
- Put the chocolate mousse in a piping bag to transfer cleanly to the glasses: Ok, so this is like the ultimate tip on being able to have the chocolate mousse look clean and elegant in the glass! After everything is mixed and folded in, transfer the chocolate mousse to a piping bag or a Ziploc bag with the corner cut off. Pipe the chocolate mousse out of the bag into the glass in a swirl motion. Chill in the refrigerator for at least 2 hours for the flavor to develop and set. By doing this method, the glass will appear clean and look professionally done!
Use of Egg Whites or No Eggs
- Folding the egg white in will add to the fluffy texture: Here’s the optional, bonus section. Chocolate mousse with cream and eggs are the best combination, but there are risks to know! Traditionally, both the yolk and the egg whites are used in a classic chocolate mousse recipe. However, because I didn’t want to deal with handling the yolk in the chocolate mixture, I only used the egg whites to add to the fluffiness of the chocolate mousse. I whipped the egg whites with sugar and cream of tartar and gently folded it into the chocolate mixture for a very creamy dessert. However, because there are raw eggs, please know there is a risk to young children, pregnant people, older adults, and those living with compromised immune systems who should avoid eating raw eggs.
- Is there an option to make this chocolate mousse without eggs? Yes! If you don’t want to deal with using the raw eggs, skip this step and proceed to mix the melted chocolate mixture with the whipped cream. The chocolate mousse with Grand Marnier will still be creamy and fluffy, and just as delicious!
Key Ingredients – Chocolate Mousse with Grand Marnier
Below are some key and optional ingredients for this recipe:
Chocolate Mousse
- Semi-sweet chocolate chunks: As discussed in the Tips section above, try to use a good-quality brand of chocolate that will be easy for melting. We love the Trader Joe’s Semi-Sweet Chocolate Chunks, in our chocolate desserts.
- Unsalted butter: By melting the butter with the chocolate, you increase the fat content and produce a smooth, rich texture in combination with the other ingredients.
- Grand Marnier: The highlight of the show! For this boozy dessert, you’ll use ¼ cup plus 2 tablespoons to get that distinct orange flavor! This can definitely be subdued and adjusted to preference. For just a hint of this flavor, try with only 3 tablespoons for something more relaxed.
- Espresso powder: Just a hint is needed to develop the rich chocolate taste in this dessert! The espresso powder really lifts the chocolate.
Whipped Cream
- Heavy whipping cream: Make sure this is literally just pulled from the refrigerator when you’re about to use this to make the whipped cream. The cold whipping cream will whip better and be super creamy!
- Powdered sugar: Sift the powdered sugar into the whipped cream to avoid the mixture being grainy. I like to remember my whipped cream recipe as equal parts heavy cream to powdered sugar. So, 2 cups of heavy whipping cream are 2 cups of sifted powdered sugar!
- Vanilla: Love a hint of vanilla in my whipped cream! Once you make it this way, this is the only way you’ll remember!
Optional – Egg Whites
- Egg whites: Alright, so if you do decide to use the egg whites, it will need to be whipped to stiff peaks! If you just made our Creamy Filipino Leche Flan recipe, then you will have the perfect use for the egg whites since only the yolks are used in the flan recipe.
- Cream of tartar: Keeps the structure of the fluffed egg whites with a beautiful sheen!
- Sugar: This is the extra sweetness added to the egg whites and keeps this chocolate mousse decadent! Again, if you don’t wish to use the raw eggs, this will definitely be a quick chocolate mousse recipe! The egg white just adds to the fluffiness!
More Variations to this Recipe
There are a few ways you can variate this chocolate mousse with Grand Marnier. Here’s how:
- Variate the liquor! If you don’t want to use the Grand Marnier, try the chocolate mousse with Cointreau, crème de menthe, or Baileys Irish Cream. For a mild flavor with just a hint of the liquor, use only 3 tablespoons. You can also incorporate your favorite custard or fruits as different layers when serving the chocolate mousse.
- What can I pair with this dish? Alright so when serving the chocolate mousse with the whipped cream, add some berries and mint leaves for an elegant touch! Chocolate shavings are also a popular topping idea! However, I think adding fresh berries are the winner as it adds color your dessert. Any type of glassware would be beautiful when serving the mousse, but it is definitely easier using a glass that has a wider rim at the top!
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Frequently Asked Questions
What is chocolate mousse made of?
Chocolate mousse is typically made with semisweet chocolate, cream, and eggs.
Are there raw eggs in chocolate mousse?
Yes, for a creamy chocolate mousse, both the yolk and the egg white will be used. Alternatively, this step can be skipped to avoid using the raw eggs.
How long does chocolate mousse last?
Chocolate mousse will last in the refrigerator for 3-4 days.
Does mousse thicken in the fridge?
Mousse will thicken in the fridge in about 2 hours. Mousse is also best served cold.
Evon says
Sounds delicious and simple to prepare. Chocolate is always appealing to me. Thank you for the recipe.
sam says
Hope you like it!
Peggy says
Is so creamy and delicious
sam says
Thank you! So good!