Gracie’s Doggie Bag with Chocolate Mousse and Hot Fudge Sauce
Chef Allen McEdward, Gracie’s Restaurant, Stowe, Vermont
Chocolate Mousse Ingredients
12 oz. semi-sweet chocolate
1 cup heavy cream
1 whole egg
2 egg yolks
2 egg whites
1 tablespoon powdered sugar
1 tablespoon crème de menthe
Place chocolate in a double boiler on low heat, and begin to melt.
In a medium-sized bowl, whip the heavy cream until stiff.
Using a mixer, whip whole eggs and egg yolks until pale and thick. Slowly add the melted chocolate, and continue to mix, blending well.
Fold chocolate and egg mixture into the whipped cream.
In another bowl, whip egg whites and powdered sugar to stiff peaks. Fold this into existing mousse with the crème de menthe, and chill for two hours.
Makes mousse for two doggie bags.
Hot Fudge Sauce Ingredients
12 oz. can of evaporated milk
2 1/2 cups sugar
1 cup heavy cream
4 oz. unsweetened chocolate
2 oz. butter
1 1/2 teaspoon vanilla extract
1 1/2 teaspoon salt
Hot Fudge Sauce Preparation
Mix sugar, evaporated milk, cream, and chocolate together in a small sauce pan. Bring to a boil while whisking. Reduce heat to a low boil and whisk periodically for 8-to-10 minutes, until the consistency is smooth. The sauce should coat the back of a wooden spoon.
Makes 4 cups.
Spray the inside of two 3x2x6-inch paper bags generously with cooking spray. Let stand.
Using a double boiler, bring water to a boil and turn off.
Chop 8 oz. of white chocolate into small pieces, and put into the double boiler. Melt the chocolate slowly.
Ladle the chocolate into the bag and tilt on its side so the chocolate completely coats the inside of the bag. If the chocolate does not coat the bag all the way to the top, simply dab a small paint brush in the melted chocolate and paint the upper parts so the entire inside of the bag is covered. Place the painted bags in the freezer to harden.
Once hardened, peel paper away. Pipe mousse into the bag. Place the bag on a pool of hot fudge, and garnish with whipped cream and fresh fruit.
Makes two doggy bags.