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RECIPE FOR BLUE HIPPO WHITE CHOCOLATE GODIVA TEARDROP
Title:Blue Hippo White Chocolate Godiva Teardrop
Category:Restaurant
Blue Hippo White Chocolate Godiva Teardrop

Source: Chad Martin - The Blue Hippo, Norfolk, Virginia

This recipe is almost too easy. You can get acetate paper at Office Max. The strips don't have to be exact.

1/2 pound bittersweet chocolate, chopped
4 pieces acetate paper or transparency paper,
    cut 2 inches x 11 inches
1 cup heavy cream
1 teaspoon vanilla extract
1/4 cup powdered sugar
1/4 cup raspberries
1/4 cup blueberries
1/4 cup blackberries, halved
1/4 cup strawberries, sliced
2 tablespoons Chambord or framboise
1/4 cup white chocolate Godiva liqueur
4 mint sprigs
1/4 cup raspberry sauce

Place the chocolate pieces in a very clean and dry stainless steel bowl. Place bowl over a saucepan filled half way with simmering water. When chocolate melts, stir once with a rubber spatula. Carefully run one side of the acetate paper strips through the chocolate while holding both sides. (This side should be covered by chocolate.) Wrap acetate so the ends meet with the chocolate on the inside. Take a paper clip and attach, with the smallest amount of surface area, the ends of the acetate. Take about a tablespoon of the chocolate and fill the bottom of the teardrop, spreading with a skewer, making sure there are no holes. Freeze for at least 1 hour.

Pull the teardrops out of the freezer, take off the paper clip, and unwrap the chocolate teardrop. (It comes off easily.)

Place the whipped cream in a pastry bag or Ziploc bag with the corner cut off, and pipe some into the teardrop (3/4 the way up).

Pour 1 tablespoon of the Godiva Liqueur into the teardrop and place some berries on top.

Garnish the plate with fresh fruit, raspberry sauce and fresh mint.



 

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