Chocolate Rosemary Mousse Cake

From: The ProStart First-Place Culinary Competition Team, from Newport Harbor High School, part of the Newport-Mesa Unified School District in Costa Mesa, CA.

Yield: 4 servings, 4 oz. each. Recipe source: Swiss Chalet Fine Foods Catalog, Savory & Sweet Culinary Arts Team and Chef Mentor Emiliano Nino.

MOUSSE:
4.5 oz. dark chocolate
.5 oz. granulated sugar
1 egg yolk
.75 oz. heavy whipping cream
1 gelatin sheet
.25 oz. water

GANACH

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