Travel Reference
In-Depth Information
55
far, gently warmed it in the microwave. Freeze the
completed mousses.
GLAZE
Boil the first four ingredients together and pour into
bowl onto the chopped chocolate. Place the frozen ga-
nache domes on a cooling rack with a tray underneath
it and pour over the hot glaze immediately to give a
smooth finish. Remove the domes from the rack and
place on a sheet pan in the fridge until ready to use.
CHOCOLATE GLAZE
1½ ounces heavy cream
5½ ounces flan jelly
1 ounce water
4 teaspoons sugar
3 ounces Valrhona 70% dark
chocolate, chopped into
small pieces
Note: A variation: Garnish with candied peanuts and
chocolate décor.
.
YIELD
,
8-10 domes
