Mini Triple Chocolate Mousse Cakes with Grand Marnier Cherry Sauce topped with Callebaut Crispearls, Tempered Chocolate Discs and Caramel-Dipped Cherries.
Crème Brûlée a luscious dessert made even better subtly flavoured with black liquorice and served with caramelized figs flavoured with splash of Sambuca and vanilla. Garnished with toasted walnuts.
Decadent Peanut Butter Mousse with Oreo & Pecan crust served 3 ways, mini cakes, mini parfaits and cheesecake style. Popular salty-sweet combination is perfect for your next Cocktail Party.
Plating desserts: An introduction to dessert sauces.