2941 Fairview Park Drive
Falls Church, VA 22042
Nisha Sidhu - Chocolatier
Mini Blackberry Mousse Domes
The Cookie Base
1) 8 oz. Butter - softened
2) 4 oz. Sugar
3) 1 Egg - beaten
4) 1/2 tsp. Vanilla Extract
5) 12 oz. All Purpose Flour
6) 1/4 tsp. Salt
1) Cream butter with some of the sugar with paddle on mixer. Add remaining
sugar and cream.
2) Add beaten eggs while on mixer.
3) Mix in vanilla and zest.
4) Turn off mixer and add flour all at once.
5) Pulse mixer initially and then paddle to combine.
6) Turn out dough onto counter and rub down to evenly distribute.
7) Shape into flattened circle and wrap in plastic. Allow to rest in refrigerator
at least one hour.
8) Roll dough about 1/8" thick and cut out discs. Chill or freeze before baking.
9) Bake at 350 degrees f. for 8 to 10 minutes.
The Blackberry Mousse Domes
1) 1 cup Blackberry Puree
2) Sugar to taste
3) 1/2 oz. Lemon Juice or Liqueur - optional
4) 2 1/2 sheets Gelatin
5) 1 cup Heavy Cream
1) Sweeten puree with sugar to taste. Add lemon juice or liqueur, if desired.
It should be on sweeter side to accomodate cream. Remeasure and adjust,
2) Soften gelatin in ice water and melt over steam.
3) Stir gelatin into hot puree, strain, and cool to room temperature.
4) Whip cream to very soft peak and fold into puree with whisk.
5) Pour into mold. Freeze overnight. Unmold.
1) Puff pastry, scraps or rough puff
1) Roll dough 1/16" to 1/8" thick into a rectangle. Can roll to estimate size.
2) Sprinkle a generous amount of sugar and roll into dough. Flip over and
repeat on the other side.
3) Fold rectangle in half to find center longitudinally and open. Fold over
outer fourth portions leaving a small gap along center line and then fold
along center line.
4) Roll over with pin to push down on folds. Chill to harden.
5) Slice 1/4" thick pieces and place on parchment.
6) Bake at 375 to 400 degrees f. for 15 minutes and then flip over...sprinkle with
sugar and bake an additional 5 to 10 minutes. Both sides should be well
1) Melt together chocolates and butter over steam. Keep at room temperature.
2) Whisk eggs, sugar, vanilla, and coffee extract on highest speed until light for
about 10 minutes.
3) Sift dry ingredients.
4) Fold egg mixture into chocolate mixture until combined.
5) Fold sifted dry ingredients into batter.
6) Fill piping bag with batter.
7) Pipe cookies (size of a quarter) onto parchment or SILPAT lined sheet pan.
8) Bake at 375 degrees f. for about 5 to 7 minutes.
9) Cool. Sandwich or rosette cookies with ganache (see recipe below).
The Ganache Filling
1) 8 oz. Chocolate
2) 8 oz. Cream
1) Bring cream to a rapid boil.
2) Pour cream over chocolate in a bowl.
3) Whisk starting in center working outward to form an emulsification.
4) Let sit and room temperature overnight.
5) Place in piping bag.
Chocolate - Top Left
Chocolate with Petit Fours - Top Right
More Petit Fours - Bottom Left
Pulled Sugar Art - Bottom Right