I had made some Profiteroles the day before and had some left so I used them to separate the different chocolate and mousse flavours. It was dark chocolate and Grand Marnier,white chocolate and Kahlua and the profiteroles were broken up and one on the bottom and one in the middle. There is a splash of Baileys on the top, a little brulee, mint for garnish and dessert is served. Although not the greatest pictures I try to take them before they are being served and it get a little busy in the kitchen trying to serve between 25-35 people all at once.......busy days!
So beautiful!
ReplyDeleteMan, that looks so decadent!
ReplyDeleteIt is decadent.....you can't be shy when this is placed in front of you!!! It is in a small tea cup and probably better that way!
ReplyDeleteHi Nicole, these look great. I am bring the dessert to a friends Christmas party and I'd love your recipe for these little cups. I'm also making Christmas Snow and Almond Toffee Crisp to have with coffee - but I though that these would go very nicely. Looking forward to hearing from you.
ReplyDeleteHi Shari, I will get the recipe to you but will need a day or so as I am pretty busy right now!!!
ReplyDeleteHave a great day and thanks for writing!