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Chocolate Mousse
Chocolate Mousse Napoleon
Chocolate Mousse Sundae
Warm Double Chocolate Mousse Cake
Hubert Keller's
Chocolate Mousse Burgers
WINE NOTES
Maury: Maury is an appellation in Southern France in the
Roussillon region that is known for its sweet fortified, vin doux
naturel, port-style wines, made primarily from the Grenache grape.
Notice flavors of coffee, mocha, chestnut and tea.
Vietnamese Coffee: Made with a
filter that sits on top of the cup. Typically a Dark French roast,
sometimes with chicory (which was first added as an extender, but
stayed in because of its complex bitter chocolate flavor), and
sweetened condensed milk. Great hot or iced.
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Chocolate
Mousse Napoleon
- 1 package puff pastry sheets, thawed
- Egg wash (1 egg mixed with 1 tablespoon
water)
- Powdered sugar
- 2 cups Chocolate Mousse
- Fresh berries for garnish
- Template for powdered sugar design
- Pastry bag with tip of choice
To prepare puff pastry: Preheat oven to 400
degrees. Roll sheets to 1/4-inch thick and cut into 3x2-inch pieces.
Place pastry pieces on a parchment paper-lined sheet pan, brush with
egg wash, cover with a second piece of parchment and a sheet pan, to
weigh the pieces down, and bake in oven until almost cooked through
(about 80% done). Remove top sheet pan and top parchment, shake
powdered sugar over puff pastry, and finish baking, uncovered.
Remove pieces to a cooling rack. To make napoleons: Scoop mousse
into pastry bag fitted with tip. Dab mousse on a dessert plate, top
with cooled puff pastry and secure, Add 3 dollops of mousse, another
pastry, another 3 dollops, then top with final pastry. Use your
template to make a sugar design on top, garnish with fresh berries
and store in fridge until ready to serve.
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