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Moelleux of Chocolate and Orange Grand Marnier


  • 300 grs of dark chocolate 
  • 125 grs of sugar 
  • 150 grs of butter 
  • 90 grs of flour
  • 5 eggs
  • Didden Orange & Grand Marnier chutney


  • Melt the chocolate and the butter au-bain-marie 
  • Blanch the eggs with the sugar and add the flour  
  • Mix the eggs, the sugar and the flour with the molten chocolate 
  • Line the moulds with butter and flour ("chemiser" in French)
  • Put the stuffing for the moelleux in the moulds and add the chutney 
  • Bake in the oven for 9 min at 180°C
  • Can be accompanied by a bowl of vanilla ice 

Culinary vocabulary:

  • Chemiser: to coat or line the inside of a mould with butter and flour 
  • Ruban: a paste with a certain consistency obtained by intense whipping and used as a binding agent 
  • Bain-marie: a pan of hot water in which a cooking container is placed, used for melting the chocolate
Enjoy your meal!