One of the most inventive desserts I've ever made was years back when my creativity breathed more out of the kitchen but stepped into it for a brief moment when called upon by my friend Kimberly ("Bader").
Today, I've looked back and updated a gem of an idea I dreamt up...
This dessert came out so well that I think everyone should give it a go. It is an intermediate recipe, but worth the effort. It's pretty and its taste evokes the holiday spirit all while tasting enough not to feel like a fatass,
Rating: 5 Forks out of 5
Click on 'Read More' for Experience
5 1/2 oz bittersweet chocolate coursely chopped
14 oz cold heavy cream
3 large egg whites
1 oz sugar sweetened whipped cream for garnish
shaved bittersweet chocolate for garnish
+ 1/2 teaspoon peppermint flavor/extract/oil
+ 2 drops red food coloring
+ crushed candy cane for garnish
12 oz Ghiradelli semi-sweet chocolate chopped
+ 1/2 teaspoon ground cloves
+ 1/2 traspoon ground nutmeg
pastry bag/squeeze bottle (like ketchup)
balloons (inflated slightly larger than a fist)
hand mixer with "whip" attachment
Blow up your balloons and place in holders of your choice (I used coffee mugs and cups---years ago, we used a glass rack, so if you're in a restaurant or in my memory, live it up). Set aside.
Heat a small sauce pan over Medium-low heat and add the chocolate and spices. Constantly stir with a metal spoon making sure the bottom does not burn. When chocolate has melted, take off the heat. Let cool slightly but don't let it harden (You won't be able to design with it if it gets stiff and it is a bitch to clean chocolate off of anything--and if you're anything like me in the kitchen, I mean off of EVERYTHING.)
chocolate rim and press into the balloon-it should slowly pop off the surface.
Continue doing this slowly working your fingers deeper into the cup until the
basket frees itself from the balloon completely. Place the baskets on a tray and
put back in fridge. (You WILL break a few.)
I changed the chocolate mousse to a a peppermint and added a crunchy topping.
I changed my chocolate for the baskets to include nutmeg and cloves to give it that holiday-y taste.
I have made a variation of this dessert before so it was easier for me than others will find it. It is however one of the tastiest desserts I've not only made but eaten in general. (And it has a great aesthetic.)
This recipe is available in the CrOOK BOOK