Chocolate Macaron Sandwich by Gina Marie Smith from Harper’s Table

**Components for the Chocolate Macaron sandwich.  Ice Cream recipe was omitted. One can use store brand to complete the dessert.**

Chocolate Terrine

1.5 pounds chocolate

1# butter

16 egg yolks -whisked

8 egg whites

2 2/3 c powdered sugar sifted

2/3 c cocoa

1 c heavy cream

4T sugar

Melt chocolate and butter over water bath. After melted stir until incorporated. Add egg yolk when cool. Stir in powdered sugar and cocoa. Whisk egg whites and sugar until soft peaks and fold into chocolate mixture. Then whisk heavy cream until soft peaks and fold in chocolate mix as well. Spray container and then line with plastic wrap and spray again. Pour mixture in and chill for at least 8 hours. cut as desired.

Chocolate Mousse

3 gelatin sheets bloomed

5oz egg yolks

5 oz sugar

2 oz water

1 pound 2 oz chocolate

1 pound 1 oz heavy cream

1 pound 1 oz heavy cream whipped to medium peak

Cook egg yolks, sugar and water in a metal bowl over a pot of simmering water. whisk often. cook until light and fluffy or 120 degrees. Make ganache from chocolate and heavy cream. Once ganache is made and egg mixture is to temp, add gelatin. Then add egg mix to ganache and stir till incorporated. Fold in whipped cream and chill to set.

Salted Caramel Popcorn

1/2 popcorn kernels- popped

8 oz butter

1 c brown sugar

1/3 corn syrup

1 1/2 t salt

Bring these four ingredients to a boil for 4 minutes. Take off heat and pour over popcorn. Stir until well coated. Put on a sheet tray lined with a silpat and bake at 300 degrees for 15 minutes. Stir and rotate. Bake for another 15 minutes. Take out and let completely cool. You can add more salt after you take it from the oven.

Salted Caramel Sauce

10 oz glucose or corn syrup

14 oz sugar

4 oz water

21 oz heavy cream

1T Kosher salt

Add first three ingredients to the pot. Boil without stirring until the color you desire is attained. Add warmed heavy cream and stir until smooth. Add salt to finish