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Dracula’s Bite of Delight

Friday, October 9th, 2009

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 [...]

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Tags: Brandied Cherries, Chocolate Mixture, Chocolate Mousse, Chocolate Syrup, Dessert Plates, Double Boiler, Egg Yolk, Egg Yolks, Flat Work Surface, Heavy Whipping Cream, Parchment Paper, Parchment Papers, Pastry Bag, Pastry Triangles, Pint Strawberries, Puff Pastry, Sheet Pans, Strawberry Puree, Sugar Chocolate, Swiss Chocolate
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