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Shortstop Bar and Grill: A Sweet Treat

Pastry Chef and General Manager, Monica Guarnieri, whips up a Valenatine's Day Mousse

Westfield resident and St. Mary's graduate, Monica Guarnieri, has been whipping up sweet treats for friends and family to enjoy since the age of 12.  She created Desserts By Monica, and has been serving up pies, cupcakes & wedding cakes ever since! After graduating high school, Monica perfected her talents at The Culinary Institute of America. She then spent an intensive two years earning her Associates Degree in Baking and Pastry Arts. "Desserts have always been my passion," exclaims Monica. Visit the Shortstop Bar & Grill, where Monica works as General Manager and Pastry Chef. And don't forget to check out her specialty Creme Brulee of the day!

Ingredients for Ganache:

2 Cups Heavy Whipping Cream 

2 Cups Good Quality Semi-Sweet Chocolate 

Ingredients for Chocolate Mousse:

2 Cups Ganache 

2 Cups Heavy Whipping Cream 

Method:

Place heavy whipping cream in a medium-sized pot and bring to a boil. Once the cream is boiling turn off heat and pour over semi-sweet chocolate. Allow cream to sit on chocolate for approximately 2 minutes.This will start to melt the chocolate. Using an emersion blender or rubber spatula start to slowly mix cream and chocolate together. You will see that it will soon start to come together as a smooth delectable sauce. Let ganache cool in refrigerator for at least 4 hours or overnight in an airtight container. Using an electric mixer, place your cooled ganache and heavy cream into mixer. Mix on low speed until fully incorporated and slowly work your way to medium/high speed. Once your mixture thickens into medium-stiff peaks you are done. You can use a piping bag with a pretty tip and pipe right into your desired serving dish. Then let cool in the refrigerator for an hour. You can make ahead for up to 3 days, but it's best served up fresh! Garnish with dipped strawberries or mixed berries. Enjoy!

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