Best 7 White Chocolate Grand Marnier Sauce Recipes

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Indulge in the Exquisite Symphony of Flavors: White Chocolate Grand Marnier Sauce

Immerse yourself in a culinary masterpiece that tantalizes the taste buds with its velvety texture and harmonious blend of flavors. White Chocolate Grand Marnier Sauce is an orchestra of flavors, a symphony of sweetness, richness, and a hint of citrusy intrigue. This delectable sauce is a culinary chameleon, gracing desserts, crepes, waffles, and ice cream with its enchanting presence. Whether you're a seasoned chef or an enthusiastic home cook, this sauce is an effortless symphony to create, requiring just a handful of ingredients and minimal effort. Elevate your dessert repertoire with this versatile sauce, and embark on a journey of taste that will leave you craving more.

**Recipes Included:**

1. **Classic White Chocolate Grand Marnier Sauce:** Experience the timeless elegance of this classic recipe. A blend of white chocolate, heavy cream, and Grand Marnier liqueur creates a sauce that is smooth, rich, and perfectly balanced.

2. **White Chocolate Grand Marnier Sauce with Raspberries:** Elevate the classic sauce with the vibrant flavors of fresh raspberries. This variation adds a pop of color, a touch of tartness, and an extra layer of texture that complements the richness of the white chocolate and Grand Marnier.

3. **White Chocolate Grand Marnier Sauce with Orange Zest:** Infuse the sauce with the bright citrus notes of orange zest. This variation adds a refreshing twist to the classic recipe, creating a sauce that is both decadent and invigorating.

4. **White Chocolate Grand Marnier Sauce with Pistachios:** Add a nutty crunch and a touch of sophistication with pistachios. This variation incorporates finely chopped pistachios into the sauce, creating a textural contrast that adds depth and interest to every bite.

Here are our top 7 tried and tested recipes!

GRAND MARNIER® SOUFFLE



Grand Marnier® Souffle image

Presenting this gorgeous Grand Marnier souffle to your sweetheart at the end of a romantic dinner would certainly impress. This is a show-stopping dessert for special occasions.

Provided by Chef John

Categories     World Cuisine Recipes     European     French

Time 50m

Yield 2

Number Of Ingredients 11

1 tablespoon butter, melted
1 tablespoon white sugar
5 teaspoons butter, melted
5 teaspoons all-purpose flour
¼ cup cold milk
2 egg yolks
1 teaspoon freshly grated orange zest
1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
⅛ teaspoon vanilla extract
2 egg whites
¼ cup white sugar, divided

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Brush the insides of 2 (8-ounce) ramekins with 1 tablespoon melted butter and sprinkle with 1 tablespoon sugar. Place on a baking sheet lined with aluminum foil.
  • Melt 1 tablespoon butter and 2 teaspoons butter in a saucepan over medium-low heat; cook and stir flour in the melted butter until golden brown and fragrant, about 2 minutes. Pour in milk and cook, stirring continuously, until smooth and thick, 3 to 4 minutes. Remove from heat and transfer to a mixing bowl.
  • Stir orange zest and 1 tablespoon brandy-based orange liqueur into butter mixture until combined. Add egg yolks and 1/8 teaspoon vanilla; mix until smooth.
  • Whisk egg whites in a large bowl until frothy. Slowly add half the 1/4 cup sugar and whisk until combined; add remaining sugar and continue to whisk until meringue is thick and holds it shape, but is not stiff.
  • Fold half the meringue into egg yolk mixture until combined. Gently fold in second half until well mixed. Transfer to the prepared ramekins, allowing 1/4-inch of space at the top.
  • Bake in the preheated oven until risen and browned, 16 minutes.

Nutrition Facts : Calories 395.6 calories, Carbohydrate 41.9 g, Cholesterol 249.4 mg, Fat 21 g, Fiber 0.3 g, Protein 8.1 g, SaturatedFat 12.1 g, Sodium 189.5 mg, Sugar 35.9 g

CHOCOLATE & GRAND MARNIER CAKE



Chocolate & Grand Marnier Cake image

I was running out of ideas on what to make for a friend for her upcoming 50th so I made this cake and she was ecstatic. I knew that after dinner she enjoyed a glass of milk with an ounce of Grand Marnier mixed in, so what better way to surprise her than with this decadent birthday cake? -Lorraine Caland, Shuniah, Ontarior

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 19

1/2 cup butter, softened
1-2/3 cups sugar
3 large eggs
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1-1/3 cups water
WHIPPED CREAM:
2-1/2 cups heavy whipping cream
1/3 cup confectioners' sugar
FILLING:
1 envelope unflavored gelatin
3/4 cup thawed frozen orange juice concentrate
3/4 cup sugar
1/2 cup Grand Marnier, divided
3 tablespoons grated orange zest

Steps:

  • Preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper., In a large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking cocoa, salt, baking soda and baking powder; add to creamed mixture alternately with water, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a chilled large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Refrigerate, covered, 1 hour or until very cold., For filling, in a small saucepan, sprinkle gelatin over orange juice concentrate; let stand 1 minute. Stir in sugar. Heat and stir over low heat until gelatin is completely dissolved. Stir in 1/4 cup Grand Marnier and orange zest. Let filling stand at room temperature just until spreadable, stirring occasionally. (If mixture becomes too firm, warm in microwave to soften, about 10-15 seconds.), Meanwhile, using a long serrated knife, cut each cake horizontally in half. Brush layers with remaining Grand Marnier. Place one cake layer on a serving plate; spread with one-third of the filling. Repeat twice. Top with remaining cake layer., To frost cake, cut a hole in the tip of a pastry bag or in a corner of a food-safe plastic bag and insert #829 or other large star pastry tip. Gently stir whipped cream; spoon into bag and pipe onto top and sides of cake. Refrigerate at least 4 hours before serving.

Nutrition Facts :

WHITE CHOCOLATE SAUCE



White Chocolate Sauce image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

6 ounces good quality white chocolate
1-1/2 cups of whipping cream
3/4-cup heavy cream
1/3-cup firmly packed light brown sugar
3 ounces bittersweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1/2-stick (1/4-cup) unsalted butter, softened
1/2-tsp. cinnamon

Steps:

  • WHITE CHOCOLATE SAUCE: Place chocolate in a small bowl. Bring cream to a boil in heavy small sauce pan. Pour cream over chocolate, whisk until smooth.
  • CHOCOLATE SAUCE: In a small heavy saucepan combine the cream and the brown sugar, bring the mixture to a boil over moderately high heat, whisking occasionally. Once boiling, whisk until the brown sugar is dissolved. Remove pan from heat, add chocolates and whisk the mixture until they are melted. Whisk in butter and cinnamon until the sauce is smooth. Let the sauce cool slightly. The sauce may be made 1 week in advance and kept covered and chilled. Reheat the sauce over very low heat, stirring occasionally, until it is warm.

EASY GRAND MARNIER SAUCE



Easy Grand Marnier Sauce image

This easy Grand Marnier sauce blends together orange liqueur with fresh orange juice. It's perfect with chicken or pork, or as a dessert sauce.

Provided by Peggy Trowbridge Filippone

Categories     Dessert     Entree     Sauce

Time 15m

Number Of Ingredients 5

12 tablespoons (6 ounces) unsalted butter, at ​room temperature
1 cup freshly squeezed orange juice, strained
2 tablespoons sugar
1 teaspoon finely grated orange​ ​ zest
1/4 cup Grand Marnier liqueur

Steps:

  • Gather the ingredients.
  • Slice the room-temperature butter into 1/4-inch pieces and set aside.
  • In a small saucepan, heat the strained orange juice, sugar, and finely grated orange zest over low heat, stirring often, for 5 minutes.
  • Increase the heat and bring the mixture to a boil. The sauce will thicken and become syrupy.
  • Add the butter slices to the saucepan, piece by piece, while whisking constantly. When thoroughly blended, remove the pan from the heat and stir in the Grand Marnier .
  • Serve immediately and enjoy.

Nutrition Facts : Calories 143 kcal, Carbohydrate 5 g, Cholesterol 37 mg, Fiber 0 g, Protein 0 g, SaturatedFat 9 g, Sodium 2 mg, Sugar 5 g, Fat 14 g, ServingSize 1 1/4 cups (10 servings), UnsaturatedFat 0 g

CHOCOLATE BANANA FRIED WONTONS WITH GRAND MARNIER® CARAMEL SAUCE



Chocolate Banana Fried Wontons with Grand Marnier® Caramel Sauce image

I tried banana wontons at a Chinese restaurant and liked them, so i thought i'd make up a recipe at home when I was making an Asian-themed dinner. My boyfriend said they were better than the restaurant's! They're great with ice cream. Substitute any kind of liqueur you want for the Grand Marnier® - be creative! many different fruit flavors seem to go well with this dessert.

Provided by chikalin

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 45m

Yield 15

Number Of Ingredients 12

2 very ripe bananas
⅓ cup miniature semi-sweet chocolate chips
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
¼ teaspoon vanilla extract
½ (14 ounce) package wonton wrappers
oil for frying
½ cup butter
½ cup brown sugar
1 tablespoon brandy-based orange liqueur (such as Grand Marnier®)
2 tablespoons light corn syrup
2 tablespoons miniature semi-sweet chocolate chips

Steps:

  • Place the bananas, 1/3 cup chocolate chips, clove, cinnamon, and vanilla into a mixing bowl, and mash until evenly blended. Alternatively, chop the mixture in a food processor until the chocolate chips have been reduced in size. This will help prevent the chips from poking through the wonton skins as you handle them. It will also change the texture of the filling - you will not have pockets of melted chocolate in the wontons.
  • To make the wontons: Separate and place the wonton wrappers onto your work surface. Spoon about 1 teaspoon of the banana filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Repeat with the remaining ingredients.
  • Prepare the sauce by combining the butter, brown sugar, orange liqueur, and corn syrup in a small saucepan. Bring to a simmer over medium heat, and cook until the sugar has dissolved and the sauce is smooth, about 4 minutes. Set aside to cool slightly.
  • Fry the wontons in the hot oil a few at a time until golden brown, about 4 minutes. Turn the wontons over halfway through cooking so they brown evenly. Remove, and drain on a paper towel-lined plate. Serve warm with the caramel sauce. Sprinkle with the remaining 2 tablespoons chocolate chips to garnish.

Nutrition Facts : Calories 212.5 calories, Carbohydrate 21.7 g, Cholesterol 17.4 mg, Fat 13.8 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 5.6 g, Sodium 122.3 mg, Sugar 10.5 g

HUEY'S WHITE CHOCOLATE MOUSSE WITH GRAND MARNIER



Huey's White Chocolate Mousse With Grand Marnier image

Another of Huey's recipes: this one he called Matthew's White Chocolate Mousse but I have no idea who Matthew is! Huey (Iain Hewitson) is a larger than life Melbourne restaurateur and chef who also features on his own extremely popular TV show. I have posted several of his recipes on Zaar. The preparation and cooking times below do not include the 2-3 hours chilling time and the 30 minutes recommended for allowing the mousses to come closer to room temperature. If you prefer your mousse colder, then this last 30 minute step could be omitted.

Provided by bluemoon downunder

Categories     Dessert

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

200 g white chocolate
4 large eggs, separated
2 teaspoons caster sugar
160 ml thickened cream, lightly whipped
Grand Marnier, 1 good slurp (or any orange liqueur)
strawberry, sliced, to serve (or your choice of berries)

Steps:

  • Gently melt the chocolate over a double boiler; then remove the pan from the heat and set aside for about 10 minutes.
  • Beat the egg whites and sugar with a hand mixer until the mixture forms soft peaks.
  • In another bowl, whisk the egg yolks until they become pale and fold them into the melted chocolate; gently mix with a wooden spoon.
  • Then fold in the egg whites, and then the cream until all the ingredients are well combined.
  • Gently fold the Grand Marnier and into the chocolate mousse mixture.
  • Transfer the mixture into a jug and pour it into 6 individual ramekins (or dessert bowls).
  • Place the ramekins or bowls onto an oven tray and refrigerate for at least 2-3 hours, taking them out about 30 mins before serving.
  • Serve the mousse garnished with sliced strawberries or your chouce of berries.

Nutrition Facts : Calories 327.4, Fat 24, SaturatedFat 13.7, Cholesterol 182.7, Sodium 86.9, Carbohydrate 22.2, Sugar 21.4, Protein 6.7

CHOCOLATE BREAD PUDDING WITH GRAND MARNIER SAUCE



Chocolate Bread Pudding With Grand Marnier Sauce image

I'm told by everyone, this is from heaven, have only had one spoonful to taste it and I think they are right! A little time consuming to make but apparently worth it.

Provided by Derf2440

Categories     Dessert

Time 2h

Yield 8 serving(s)

Number Of Ingredients 10

8 slices egg bread, crusts removed
1/3 cup unsalted butter, melted
1 1/2 cups light cream
1 cup milk
6 ounces bittersweet chocolate or 6 ounces semisweet chocolate, chopped
3 eggs
3 egg yolks
1/2 cup sugar
1 teaspoon vanilla
Grand Marnier custard sauce (See Grand Marnier Custard Sauce posted in Recipezaar)

Steps:

  • Brush both sides of bread slices with butter, place on baking sheet, bake at 400°F oven until golden brown, 3 to 5 minutes per side.
  • In a heavy saucepan, heat cream and milk over medium high heat until bubbles form at edge.
  • Remove from heat.
  • Stir in chocolate until mixture is smooth.
  • In a separate bowl, whisk together eggs, yolks and sugar.
  • Stir in chocolate mixture and vanilla.
  • Arrange bread in 9 inch square baking dish, pour custard over.
  • Cover surface of pudding with plastic wrap.
  • Place slightly smaller dish on top and weigh down with heavy cans.
  • Let pudding stand for 30 minutes.
  • Remove weights and plastic wrap.
  • Cover dish with foil and puncture with fork to allow steam to escape.
  • Place baking dish in larger shallow baking dish.
  • Pour in enough boiling water to reach halfway up sides of pan.
  • Bake in 325°F oven until firm, about 1 hour and 15 minutes.
  • Let cool for at least 30 minutes before serving.
  • (Pudding can be covered and refrigerated overnight and reheated gently or served cold.) To serve, cut bread pudding into squares.
  • Pool a little Grand Marnier custard sauce on each plate and top with bread pudding square.
  • Pour more sauce over if desired.

Nutrition Facts : Calories 384.1, Fat 23.3, SaturatedFat 12.7, Cholesterol 224.8, Sodium 259.8, Carbohydrate 35.1, Fiber 0.9, Sugar 13.5, Protein 9.4

Tips:

  • Use high-quality white chocolate. This will ensure that your sauce is rich and flavorful.
  • Be careful not to overheat the sauce. If the sauce gets too hot, it will seize and become grainy.
  • Add the Grand Marnier and orange zest at the end of cooking. This will help to preserve their flavor.
  • Serve the sauce warm. This will allow the flavors to shine through.

Conclusion:

White chocolate Grand Marnier sauce is a delicious and versatile sauce that can be used to enhance a variety of dishes. It is perfect for desserts, such as cakes, pies, and ice cream. It can also be used to add a touch of flavor to savory dishes, such as chicken or fish. No matter how you choose to use it, this sauce is sure to please your taste buds.

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