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Published: Monday, 2/3/2003

Fleur-de-lis

Fleur-de-lis: An elegant dessert. Fleur-de-lis: An elegant dessert.
SIMMONS / BLADE Enlarge

Teri Thomas of Chocomagic shares this recipe for the elegant dessert Fleur-de-lis, three layers of luscious flavor: a chocolate cookie shell, a chocolate truffle layer, and a white chocolate mousse layer. It's perfect for your Valentine's Day celebration.

Crust:

1 1/2 cups graham cracker crumbs

3/4 cup sugar

1/4 cup plus 2 tablespoons Dutched processed cocoa

7 tablespoons unsalted butter, melted

Bittersweet Truffle Layer:

1 pound bittersweet chocolate, broken in pieces

2 cups heavy cream

White Chocolate Mousse Layer:

1 pound white chocolate, broken in pieces

1 cup heavy cream

2 teaspoons unflavored gelatin

2 tablespoons cold water

1 tablespoon vanilla

Preheat oven to 350 degrees. Cut a cardboard round to fit snuggly under the lip of a 10-inch spring form pan. Line the bottom of the pan with foil. Grease the sides and bottom of the pan.

In a large bowl, whisk together graham cracker crumbs, sugar, and cocoa. Add melted butter. Mix well with hands or spoon until thoroughly combined. Press onto sides and bottom of the prepared pan. Bake 7 minutes. Cool slightly.

For Truffle Layer: Combine bittersweet chocolate and heavy cream in a large bowl. Microwave on High for 3 1/2 minutes. Remove from oven and stir until chocolate is completely melted. Pour into baked crust and chill until set (2 hours). It must be fully set.

For White Chocolate Mousse: Melt the white chocolate and heavy cream in a small saucepan. Allow to completely cool. When cooled and truffle layer is completely set, chill a large mixing bowl and beaters for 15 minutes. (Do not use a stand mixer to make mousse as it is too powerful and the mousse will lose all creaminess.) Sprinkle gelatin over 2 tablespoons cold water in a heatproof 1 cup measure. Allow to soften 5 minutes. Microwave on Medium for 25 seconds. Stir to completely dissolve. In chilled bowl, beat the 2 cups heavy cream and vanilla until beater tracks are visible. Slowly incorporate melted white chocolate. Pour in warm gelatin and beat until combined. Pour white chocolate mousse over truffle layer. Smooth top with offset spatula. Refrigerate 4 hours to overnight.

To serve: When ready to serve, remove sides of pan. Place plastic wrap across the top; lay cardboard round on top. Then invert dessert onto clean cardboard round. Remove bottom of the pan and peel off foil. Re-invert onto serving plate. The best way to cut dessert is first with dental floss; then a second time with a thin, long sharp knife with plain blade in one straight downward motion. Clean after each cut.

Yield: 16 - 18 servings

Source: Teri Thomas of Chocomagic



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