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A question about a recipe: Chocolate Mousse with Cointreau and Chocolate Shards

7e39e0ec bcd2 4283 ab2e 7aea592f063e  2016 1101 merrills chocolate mousse james ransom 227

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?

asked by HCR almost 6 years ago

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6 answers 1284 views
B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added almost 6 years ago

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)

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HCR
added almost 6 years ago

Thanks! It was amazing I highly recommend it. So simple and beautiful.

Ad0d3623 a28a 4793 82a8 5f1ab0a2f633  dsc00426
added almost 6 years ago

can you get hold of triple sec? that would work in equal measure. antoniajames's idea sounds great, too!

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HCR
added almost 6 years ago

I wish I could have! The problem is really that I'm under 21 and had to use what was on hand. Thank-you!!

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added almost 6 years ago

Grand marnier would work well although it's a little sweeter.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
HCR
added almost 6 years ago

Yum great idea. Thanks so much for answering.

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