Friday, June 17, 2011

Rhapsody & Lace

Recently I have been struggling to write blog posts.  It seems that every time I sit down to write one, my brain would rather be sleeping.  Truth is, I've been working on some projects that have really been sapping my energy.  When the time is right I'll fill you all in.  And no, I'm not pregnant or anything.  Don't get any crazy ideas.  In the mean time, I'd like to show you how I made these little beauties!

I made these for a small gathering of my ladies Bible study.  It was our last meeting until fall so this was a special get together.  We had a luncheon/tea party for which I quickly volunteered to make dessert, of course.  The original recipe that I started with was called Chocolate Rhapsody from Nestle.  It was written for a 9" dessert.  I decided to make a few changes for individual desserts instead.  You'll find a printable recipe at the bottom of this post.  If you are wondering what's inside, I'll tell you!  There is a layer of white cake, topped with chocolate ganache, topped with white chocolate raspberry mouse, all wrapped up, neat and tidy, in a chocolate collar.  Yum!

Start by baking the cake layer.  I baked it in an 11 inch, round pan.  Remove from the pan and cool.  Using a 2 1/2 inch, round cutter, cut cake into circles.  I was able to cut 12 circles.  Scraps are for taste testing and to keep your husband from eating the dessert for the party.  If your house is like mine, you might have to beat the natives back with a stick!

Roll out modeling chocolate very thin on parchment paper.  I was really going for an eyelet lace look.  Hope that's what it looks like to you too.  I've made a printable version of my template.
Chocolate Collar Template
Lay the template on the rolled out modeling chocolate and cut around the collar template with a sharp knife and/or a pizza cutter.  Gently peal chocolate from the parchment paper using a scraper.  Using a #3 and #6 piping tip like a cookie cutter, cut holes for lace.

Wrap the collar around the cake circle and gently press the seam together.
Spoon a layer of chocolate ganache into each collar and refrigerate until firm.

Using a large round piping tip or open pastry bag, pipe mousse into each collar.  Refrigerate until ready to serve.
Rhapsody and Lace
These would be beautiful garnished with fresh raspberries!