Ingredients
- Shell:
- 10 oz. semi-sweet chocolate chips
- 1Tsp shortening
- 9 inch pyrex pie plate and foil.
- Mousse:
- 2good quality milk Chocolate Bars
- 2 blocks unsweetened Baking Chocolate
- 1 tbs gelatine
- 5 Tbs water
- 2 Tbs Grand Marnier or any orange liqueur
- 2 egg yolks well beaten
- 1/4 cup butter
- 1 cup heavy cream
- 4 egg whites
- 1 can of Tangerines
Directions
Line the pie plate with foil, making sure that there are no creases. Melt chocolate and shortening in double boiler over hot not boiling water. With a spatula smear the chocolate on the plate so that it looks like a shell. Keep a little bit in a small bowl in case you need to patch the shell later on. Chill in the refrigerator for 1 hour or more. This will keep in freezer for at least 2 weeks.
Break chocolate bars and baking chocolate into pieces. Melt with water and GrandMarnier on top of double boiler the same way as for the shell. Remove from heat, soften gelatine in 1/2 cup cold water and dissolve over low heat. Add to chocolate mixture stirring briskly. Blend in egg yolks. Add butter 1 tbs at a time stirring until blended.
Whip the cream until stiff, carefully fold into chocolate mixture.
Chill until it begins to set one hour or more.
Beat egg whites until stiff but not dry and fold in the cool mixture. Put back in the refrigerator.
Carefully peel the foil away, and put back in plate. If any wholes appear patch with the leftover chocolate.
Pour mousse in shell and refrigerate overnight.
2 hours before serving drain the tangerines very well, and starting from the middle work in circle and cover the top. This is very rich and serve 8 persons.
In the summer for a different taste I cover the shell with Coffee Ice Cream and drizzle melted chocolate on top.
Bon Appetit
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Submitted 6/13/05.
Source: My Files
Submitted By: Louise B.
lebon@icanect.net
Tarte Au Chocolat Grand Marnier