Chef Alan Shepard,
Step’N Out
This gluten-free dessert duet is easy to whip up for your valentine. It makes for a romantic taste test, comparing the airy mousse to the dense pâté.
Ingredients
Heart
1 1/2 cup whipping cream
1/2 cup coarsely chopped Callebaut bittersweet chocolate
2 Tbsp Grand Marnier
Candied Arrow
1/2 cup sugar
1/2 cup water
Method
Heart
1. In a double boiler, melt chocolate, occasionally scraping sides so chocolate doesn’t burn.
2. Whip 1 cup of cream until soft peaks form. Slowly add melted chocolate and Grand Marnier to cream until fully blended. Refrigerate for 1-2 hr to allow it to set.
3. Divide chocolate mixture into two portions. Using a spatula, pour one portion into 2″ heart-shaped moulds. Refrigerate.
4. Slowly add remaining cream to reserved chocolate mixture. Mix until fully blended and mousse forms. Fit piping bag with star tip and fill with mousse. Pipe mousse into heart moulds. Refrigerate.
Assembly
Candied Arrow
Boil sugar and water mixture. Reduce until a brown syrup. Let rest for 5 mins. Line cookie sheet with parchment paper. With spoon, drizzle candy in shape of arrow. Allow candy to harden.
Remove moulds before serving. Garnish with candied arrow, cocoa or fresh raspberries.
Yield 4 hearts