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.