9 oz Swiss dark chocolate, 1/3 c Grand Marnier -coarsely chopped 1 ts Vanilla extract 6 oz ...

Continued: Make the chocolate mousse: Place the chocolate in a food processor fitted with the metal chopping blade. Process ...

------------------CHOCOLATE COOKIE WAFERS:----------------------- 1/4 c PLUS 2 TB CAKE FLOUR 3 lg EGG WHITES, AT ROOM TEMP ...

Continued: Make the filling: Position a rack in the lower third of the oven and reduce the oven temperature to 325 degrees F. ...

-----------------CHOC MACADAMIA NUT CRUST:---------------------- 1 c CHOCOLATE WAFER CRUMBS 1/4 c SWEETENED COCONUT, LIGHTLY ...

Continued: Unmold the chocolate terrine: Cover a 9 1/2-by-5-inch cardboard rectangle with aluminum foil. Remove the terrine ...

-------------------DARK CHOCOLATE MOUSSE:------------------------ 18 oz BITTERSWEET CHOCOLATE, SUCH ds SALT -AS CALLEBAUT, ...

Continued: Using a large knife, cut each of the squares in half diagonally to form 8 triangles. Using a small knife, carefully ...

----------------------MASCARPONE CREAM--------------------------- 6 oz WHITE CHOCOLATE, COARSELY 1/4 c MASCARPONE CHEESE ...

Continued: Scrape the chilled custard into an ice cream maker and freeze according to the manufacturer's instructions. Pack the ...