Park Plaza Gardens Ebony And Ivory Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
-Chocolate Mousse,
Directions:
5 Tablespoons unsalted butter
1.1/2 ounces imported semi-sweet chocolate
1/2 cup unsweetened Dutch process cocoa
2 egg yolks
1/4 cup sugar
2 Tablespoons strong brewed coffee
2 Tablespoons water
1/2 cup heavy cream, whipped until firm
Chocolate Squares:
2.1/2 ounces semisweet chocolate - 1 part sweetened, 1 part
unsweetened
Sauce:
1/2 cup cream
2 egg yolks
1/2 pound white chocolate
2 ounces sugar
2 Tablespoons Cream of Cocoa liqueur
To prepare chocolate mousse, in a double boiler, combine butter,
chocolate and cocoa; heat until thoroughly melted. Mix well to
combine.
Meanwhile with an electric mixer, beat egg yolks and sugar until
pale and thick. Beat in coffee and water, then beat in hot
chocolate mixture. Turn the mixer on high speed and beat in
whipped cream. Cover and refrigerate for at least 2 hours.
To prepare chocolate squares, in a double boiler, melt 2.1/2
ounces chocolate. Remove from heat and let cool slightly.
Place a sheet of parchment paper on a cookie tray and weight down
ends of paper securely. With a pencil and ruler, draw an 8 x 10
inch rectangle.
Pour melted chocolate into center of rectangle and use a spatula
to spread it as evenly as possible, following the outline you
have drawn. Set aside in a cool place to harden; do not
refrigerate. When chocolate is nearly firm, use a sharp knife to
score 12 rectangles of equal size. Let chocolate harden
completely.
To make sauce, bring 1/2 cup cream to a boil. Melt 1/2 pound
white chocolate into the cream. Whip 2 egg yolks and 2 ounces of
sugar until white and fold the mixture into the cream. The cream
should not be boiling when you add the eggs. Stir in the cream of
cocoa liqueur.
Spoon a pool of sauce onto each serving plate.
Carefully peel parchment paper from chocolate rectangles and
place one rectangle in the middle of each sauce pool.
Add a dollop of chocolate mousse in the centers. Top each with
another chocolate rectangle.
Garnish with mint leaves, fresh raspberries and whipped cream, if
desired.
Makes 6 servings.
Recipe developed by Park Plaza Gardens executive chef - Philippe
M. Gehin.
Park Plaza Gardens is located on S. Park Avenue in Winter Park.
Source: Orlando Sentinel October 8th 1992
From The Cookie Ladys Files
Source from luhu.jp
1.1/2 ounces imported semi-sweet chocolate
1/2 cup unsweetened Dutch process cocoa
2 egg yolks
1/4 cup sugar
2 Tablespoons strong brewed coffee
2 Tablespoons water
1/2 cup heavy cream, whipped until firm
Chocolate Squares:
2.1/2 ounces semisweet chocolate - 1 part sweetened, 1 part
unsweetened
Sauce:
1/2 cup cream
2 egg yolks
1/2 pound white chocolate
2 ounces sugar
2 Tablespoons Cream of Cocoa liqueur
To prepare chocolate mousse, in a double boiler, combine butter,
chocolate and cocoa; heat until thoroughly melted. Mix well to
combine.
Meanwhile with an electric mixer, beat egg yolks and sugar until
pale and thick. Beat in coffee and water, then beat in hot
chocolate mixture. Turn the mixer on high speed and beat in
whipped cream. Cover and refrigerate for at least 2 hours.
To prepare chocolate squares, in a double boiler, melt 2.1/2
ounces chocolate. Remove from heat and let cool slightly.
Place a sheet of parchment paper on a cookie tray and weight down
ends of paper securely. With a pencil and ruler, draw an 8 x 10
inch rectangle.
Pour melted chocolate into center of rectangle and use a spatula
to spread it as evenly as possible, following the outline you
have drawn. Set aside in a cool place to harden; do not
refrigerate. When chocolate is nearly firm, use a sharp knife to
score 12 rectangles of equal size. Let chocolate harden
completely.
To make sauce, bring 1/2 cup cream to a boil. Melt 1/2 pound
white chocolate into the cream. Whip 2 egg yolks and 2 ounces of
sugar until white and fold the mixture into the cream. The cream
should not be boiling when you add the eggs. Stir in the cream of
cocoa liqueur.
Spoon a pool of sauce onto each serving plate.
Carefully peel parchment paper from chocolate rectangles and
place one rectangle in the middle of each sauce pool.
Add a dollop of chocolate mousse in the centers. Top each with
another chocolate rectangle.
Garnish with mint leaves, fresh raspberries and whipped cream, if
desired.
Makes 6 servings.
Recipe developed by Park Plaza Gardens executive chef - Philippe
M. Gehin.
Park Plaza Gardens is located on S. Park Avenue in Winter Park.
Source: Orlando Sentinel October 8th 1992
From The Cookie Ladys Files
Source from luhu.jp