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 GANACHE: 8.5 oz. dark chocolate 5 oz. heavy whipping cream ...
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