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I made a fig, bourbon, and foie gras mousse; let it chill overnight; roll the mousse into little balls and briefly freeze ‘em; take some of our Port caramel sauce (that we use for our chocolate moltens) and dip the frozen foie mousse balls in the caramel, setting them on foil; refrigerate that so the caramel starts to harden—20-30 minutes; temper evil dark chocolate—this time the Extreme 85% from Chatelain’s; dip the caramel-coated foie balls in the chocolate using the tines of a fork to gently roll ‘em around to cover.
May 8, 2008 at 7:35 PM ::
I can see it’s going to be an early lunch for me. Heavenly, e.
boot on 05/08/08 at 07:59 PM ::
Frozen truffles made from foie gras? I am intrigued. Actually, I’m a little frightened, but then again, I was a little frightened of bacon chocolate, too, and now I know it’s not only not scary, but pretty good.
Thanks for sharing this e. That Chris de Barr is a wonder. :)
bakerina on 05/09/08 at 07:30 AM ::
Mouse balls???!!!??? I object!
'mouse on 05/09/08 at 08:55 AM ::
It’s funny isn’t it. It was the romance of these words that made hungry, not the actual ingredients. I mean, you’ll not catch me eating foie gras to save my life.
I guess this is why glossy food books sell so well. It’s all in the head.
boot on 05/09/08 at 04:05 PM ::
