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Hyatt Regency Chocolate Mousse Dome With Chocolate Glaze

Mousse:
1 lb. milk chocolate
1 quart heavy cream
1 1/2 sticks butter
6 egg yolks

1 C. granulated sugar
6 egg whites
1 C. confectioner's sugar
1/4 C. Kahlua or other coffee liqueur
1/8 C. Grand Marnier or other orange liqueur

Glaze:
1/2 lb. semi-sweet chocolate
1 pint heavy cream
1 C. corn syrup

To make mousse, combine milk chocolate, heavy cream and butter in double boiler and heat, stirring, until smooth.

Whip egg yolks with granulated sugar until ribbon forms. Combine yolk-sugar mixture with melted chocolate mixture.

In separate bowl, whip egg whites with confectioner's sugar until stiff peaks form. Fold into chocolate mixture. Place in dome molds (or other molds) and refrigerate until solid.

To make glaze, combine chocolate, heavy cream and corn syrup in double boiler and heat until chocolate is melted.

Place mousse dome in center of plate and garnish with glaze, nuts, fruits and sauces, if desired.

 

    
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