This original recipe, created by Nicolas Boussin (Best Pastry Chef in France, 2000), consists of three layered desserts with highly contrasting textures and flavours (dark chocolate, white chocolate and orange). GRAND MARNIER® liqueur is the common ingredient in each dessert, expressing its complexity in a variety of ways.
Part of the dessert can be prepared and assembled the day before (compote and chocolate cream).
The emulsion and crushed cookies should be added just before serving.
Serve with a glass of GRAND MARNIER® Cuvée du Cent Cinquantenaire liqueur.
To save time, each of the desserts may be prepared separately a day in advance.