The MAC had a box
full of these chocolate sleighs that needed to be used up. So Chef
Roy came up with this fun little dessert.
It's a chocolate
sleigh, filled with Black Forest chocolate mousse, then topped with
brandied fruit (dried apricots, dried cherries, dried figs, and
dried cranberries soaked in brandy). I put a little gingerbread guy
in the sleigh like he's riding it, then sprinkle a few pomegranate
seeds on the plate. The Assistant Pastry Chef Shelby also put a few
dots of raspberry sauce on the plate, but I didn't, because I think
it looked stupid when the waiters inevitably tilted the plate and
the pomegranate seeds skittered all over the plate and smeared the
sauce. The whole thing's topped off with a Grand Marnier truffle and
a sprig of mint. Always with the mint. The truffle is usually a
molded angel chocolate, but we ran out of those, so I substituted a
gingerbread truffle here.