Great Chef Daniel Bonnot

Dracula’s Bite of Delight
Daniel Bonnot
Consultant/Instructor
New Orleans LA; Nyons, France

Serves 4

Two 6-inch-by-12-inch sheets of puff pastry
2 cups granulated sugar

Chocolate Mousse
1 pound Swiss chocolate, chopped
2 egg yolks
1/2 cup chocolate syrup
4 cups heavy (whipping) cream

Garnish
1 pint strawberries
4 tablespoons strawberry puree
2 ounces Chambord or other raspberry-flavored liqueur
1 cup brandied cherries

Preheat the oven to 375 F. Line two sheet pans with parchment paper or foil. Cover a flat work surface with granulated sugar. Lay out a sheet of puff pastry and coat the top with sugar. Using a rolling pin, press the sugar into the pastry. Turn over and repeat with the other side. Cut into 6 triangles. Place the triangles on the prepared pan and cover with another sheet of parchment paper, then place another sheet pan on top to hold the puff pastry flat as it cooks. Repeat with second lined pan and sheet of puff pastry to make a total of 12 triangles. Bake for 20 minutes. Remove from oven, remove the top sheet pans and parchment papers, and let cool.

To make the mousse: In the top of a double boiler over barely simmering water, melt the chocolate. Remove from heat and stir in the egg yolk and chocolate syrup. Set aside; keep warm.

In a large bowl, whisk the cream. After 1 minute, add the granulated sugar and continue whisking until stiff. Add the chocolate mixture and blend until smooth. Put the mixture into a pastry bag fitted with a large star tip and refrigerate.

Trim the tops off the strawberries and cut the berries in half lengthwise; place them in a small bowl. Add the strawberry puree and Chambord, then toss to coat.

To serve: Pipe the chocolate mousse onto dessert plates in a triangular shape. Stand the puff pastry triangles up along the mousse to form a pyramid. Pipe mousse into the seams. Place strawberries on the three sides the pyramids and spoon the brandied cherries between the piles of strawberries.