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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Chef Michel's Chocolate Mousse Recipe

Brought to you by Golden Pheasant Inn

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Yield: 6 dozen

Ingredients:
5 pounds of Callibaut chocolate - Semi Sweet
2 quarts heavy cream
4 ounces Grand Marnier
2 ounces vanilla extract
12 egg whites
4 cups sugar
8 ounces water
8 ounces light karo syrup

Instructions:
Melt chocolate over double boiler and keep warm. In separate bowl combine heavy cream, Grand Marnier and vanilla and whip. In a heavy saucepan, combine sugar, water and light karo syrup and cook on medium-high heat, stirring constantly, until it reaches 275 degrees on candy thermometer. Remove from heat. Beat egg whites on high speed until soft peaks form. Slowly add syrup mixture in a thin stream to egg whites while beating at high speed until a glossy meringue forms. Add warm melted chocolate and mix thoroughly. Let cool and then add whipped cream mixture, folding together gently until completely combined. Chill for several hours before serving.