A decadent no-bake dessert featuring a rich chocolate mousse flavored with Grand Marnier, all nestled in a crust made from slices of pound cake. This impressive cake is set in the freezer and served chilled.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 (10-16 oz) loaf | Frozen Pound Cake |
| 1 (12 oz.) pkg. | Chocolate Chips |
| 2 | Eggs |
| 1 Pint (2 Cups) | Heavy Cream, whipped |
| 2 Tbsp | Grand Marnier |
| 1 tsp | Vanilla |
Instructions
- Slice the frozen pound cake into ¼-inch thick slices. Completely line the bottom and sides of a springform pan with the cake slices, pressing them to fit snugly and create a crust.
- Melt the chocolate chips in a double boiler or in the microwave in 30-second intervals, stirring until smooth. Let it cool for a few minutes so it’s not piping hot.
- Stir the Grand Marnier and vanilla into the melted chocolate.
- Beat in the eggs, one at a time, until well combined.
- In a separate chilled bowl, whip the heavy cream until stiff peaks form.
- Gently fold about one-third of the whipped cream into the chocolate mixture to lighten it. Then, fold in the remaining whipped cream until just combined and no white streaks remain.
- Pour the mousse mixture into the pound cake “crust.”
- Place in the freezer for one hour to set firmly. After an hour, transfer to the refrigerator to chill until ready to serve.
Warning
This vintage recipe contains raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness. For a safer modern version, use pasteurized eggs or gently cook the egg-chocolate mixture over a double boiler, stirring constantly, until it reaches 160°F before folding in the whipped cream.
