Chefs Cody Vasek and Laurette Patten from the Green Mountain Inn join us to make a fancy dessert.
Chocolate Mousse Filling
1# semi-sweet chocolate
1/4# of butter
10 eggs separated
1 each vanilla bean or 1 tablespoon vanilla extra
1/4 cup sugar
cook yolks, vanilla, sugar over double boiler until pale in color and doubles in volume.
whip the egg whites to a soft peak
1 quart heavy cream whip with 1/2 cup powdered sugar
fold chocolate into egg yolks, fold in whites and then the whipped cream, fill piping bags.
You can also use instant pudding for shortcut works as well for the shortcut.
For the paper bags, any size or you can use cupcake paper as well. Melt 3 cups chocolate chips over double broiler until melted and smooth, set aside.
Open paper bags, pour chocolate inside the bag on bottom just to layer. Take brush and brush the sides until coated with chocolate.
Place in ice box until hard (a couple of hours). Pipe the mousse in the bag mousse should be firm enough to hold in bag. Start with the bottom of the bag to peel the paper off.
Garnish with berries, fruits, and leftover melted chocolate for sauce.