Mousse Duos

Instructions: Freeze product immediately upon receipt. Do not refreeze once defrosted. For best results, thaw in refrigerator for 2 hours before serving. For quicker results, thaw at room temperature for 30-45 minutes. Do not microwave.

Suggestions: There are so many creative ways to decorate our Mousse Duo cups. Here are a few garnishing ideas:

• Fresh fruit, preferably berries
• A small mint sprig
• Cinnamon or cocoa powder
• A small dollop of caramel, chocolate or fruit sauce,
  or make your own coulis
• Chocolate shavings, curls or sprinkles
• A small Parisian macaron or meringue piece
• Finely chopped nuts such as almonds, walnuts
  or caramelized peanuts
• A small piece of Praline, waffle cone or a marzipan decoration
• Take a look at Jean Yves’ Dessert Buffet video for additional inspirations.

Chocolate Lava Cake

Instructions:
Conventional Oven: Thaw at room temperature for 2 hours. Place cake upside down on baking pan and bake at 350ºF for 10 minutes or until the center becomes molten. Place plate over cake and slide a spatula under cake. Flip both spatula and cake over onto plate.

Microwave: Heat frozen Lava Cake in microwave for 20-40 seconds.

Suggestions: It’s easy to get carried away with ideas for how to enjoy our decadent Chocolate Lava Cake…no wonder Oprah loved it so much!

• Garnish with vanilla ice cream or whipped cream.
• Lightly dust with powdered sugar using a stainless steel strainer.
• Drizzle with sweetened condensed Milk Chantilly.
• Decorate your dessert plate with fresh fruit or fruit purée.

Triple Mousse Cake

Instructions: Remove mousse cakes from freezer 2 hours before desired serving time. Place on serving plate, tray or platter. Immediately remove plastic collar (while still frozen). Place serving tray in refrigerator. Defrost for 2 hours under refrigeration.

Suggestions: There are many ways to creatively and elegantly serve our Triple Mousse Cake. See for yourself why Chef Jean-Yves Charon’s signature creation was selected as the Silver Medalist in the prestigious NASFT Sofi Awards, a specialty food industry competition.

• Add additional white and dark chocolate shavings to the top of the cake. Use a sharp knife or vegetable peeler to shave or curl the chocolate… the thinner the better!
• Garnish your dessert plate with a fresh strawberry: starting from the tip side, cut into strawberry about 90% of the way toward the stem. Make several additional similar cuts next to each other depending on how large the strawberry is.
  Gently fan the slices out, leaving the stem on. Place it next to the cake.
• Decorate your dessert plate with cocoa powder spoons – check out
  the video for a demonstration.
• Enjoy with an espresso or your favorite liquor.

Lemon Tart

Instructions: Keep frozen. Do not refreeze once defrosted. For best results, thaw in refrigerator for 2 hours before serving. We recommend not thawing our tarts at room temperature since it can compromise the flaky texture of the crust. Do not microwave. Our Lemon Tart can also be served warm! After tart is thawed, heat in toaster oven at 325ºF for 5 minutes.

Suggestions: The lemon tart can be enjoyed warm and cold. Here are a couple ideas to help you decide which you prefer:

• Garnish with a dollop of crème fraîche and a fresh mint sprig.
• Top with fresh berries and a scoop of vanilla ice cream (best when tart is served warm).
• Check out the video for garnishing ideas
  from Jean-Yves Charon.