175 cointreau recipes

Stack spiced almond biscotti into a stunning edible tree centerpiece, cemented with orange marmalade icing. A holiday baking project that doubles as a gorgeous table display guests can eat.

Cafe Brulot, the classic New Orleans flambeed coffee with brandy, orange liqueur, cinnamon, cloves, and citrus. A dramatic Cajun after-dinner drink served in demitasse cups.

Treat yourself when dessert comes around with this rich and decadent cake that will have you hooked!

White chocolate orange buttercream for a holiday Buche de Noel, made with egg yolks, half-and-half, and Grand Marnier. Part 1 of a stunning Christmas log cake topped with toasted almonds and cranberries.

A layered Italian cassata cake with orange-ricotta filling, chocolate, candied citron, and vanilla frosting topped with pistachios. A Sicilian bakery classic you can make at home.

Molten chocolate cake with a frozen Grand Marnier ganache center, served with orange whipped cream and warm chocolate sauce. A showstopping restaurant-style dessert.

English orange trifle layered with liqueur-soaked quick bread, vanilla pudding with orange zest, and marmalade, frosted with sweetened whipped cream. A make-ahead showstopper dessert.

Individual persimmon pies baked in ramekins with a from-scratch shortening crust, orange liqueur-spiked filling, vanilla ice cream, and caramel drizzle.

Flourless Chocolate Roulade with Whipped Apricot Souffle recipe

Tropical cheesecake on a coconut macaroon crust topped with fresh mango slices and a Grand Marnier orange sauce. A showstopper dessert that brings island vibes to every creamy, citrusy bite.

Layered fresh fruit cups with bananas, strawberries, peaches, pears, raspberries, and walnuts, soaked overnight in Grand Marnier and topped with orange-zest whipped cream.

Chocolate mousse cake with semisweet chocolate, orange liqueur, and whipped egg whites folded into a rich batter. Part one covers the cake layers with a thin, flaky crust.

Black chocolate Bundt cake with coffee, honey, and a crack of black pepper, draped in a semi-sweet ganache glaze with Grand Marnier. Deep, complex, and show-stopping.

Elegant red wine fruit soup with poached pears, candied orange slices, pineapple, and a crème fraîche finish. A stunning French-inspired dessert layered with star anise, vanilla, and cardamom.

Mesquite-grilled chicken breast marinated in coriander, thyme, and garlic, topped with a fresh citrus sauce of lemon, lime, orange, and Grand Marnier.