Photo: John Kernick; Stylist: Alistar Turnbull/Pat Bates and Associates
Prep Time
5 Mins
Cook Time
15 Mins
Chill Time
2 Hours
Yield
Makes 12 servings (serving size: 1 1/2 ounces)

How to Make It

Step 1

In a saucepan over medium-high heat, bring the cream to a boil. Remove from the heat and stir in the chocolate and egg yolks until chocolate has melted. Stir in Grand Marnier. Set aside until just warm.

Step 2

Stir in butter until melted (mixture will be very thick).

Step 3

Divide the mixture among 12 small glasses and cover with plastic wrap. Refrigerate until firm (2-4 hours or up to overnight). Garnish with 1/2 teaspoon zest. Serve.

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