I have a question about the recipe "Chocolate Mousse with Cointreau and Chocolate Shards" from merrill. What would be a good and simple sub for cointreau? I'd love to use it, but can't. Rum? Brandy? Orange zest? How much?
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AntoniaJames is a trusted source on Bread/Baking.
Brandy + orange zest combination sounds really good!! Maybe let the zest sit in the brandy to infuse for a few minutes first, and perhaps warm it ever so gently to release some of the bright citrus flavor. Have fun! (Lucky you. Sounds so tasty!!) ;o)
Thanks! It was amazing I highly recommend it. So simple and beautiful.
can you get hold of triple sec? that would work in equal measure. antoniajames's idea sounds great, too!
I wish I could have! The problem is really that I'm under 21 and had to use what was on hand. Thank-you!!
Grand marnier would work well although it's a little sweeter.
Yum great idea. Thanks so much for answering.