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Le chocolat poiver 2

Yield: 8 Servings
E

1 cup of the water and the

sugar to a boil. Remove the pan from the heat. Immediately scrape the gelatin mixture into the hot port/sugar mixture and stir to combine. Stir occasionally while the mixture cools for about 15 minutes. Pour a thin layer of the port aspic over each of 8 dessert plates. Chill until set. Choose the eight prettiest cookie wafers and reserve them for the tops of the desserts. If desired dust with confectioners' sugar and cocoa powder. To serve arrange one chocolate wafer in the center of each dessert plate. Fill a pastry bag fitted with a large star tip (such as Ateco #5) with the chocolate mousse. Pipe a layer of chocolate mousse over each wafer. Place another cookie on top of the mousse and pipe another mousse layer. Finish with the reserved chocolate wafers. Recipe By :

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Asian Recipes » Indian Recipes » Mexican Recipes
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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More