Chocolate Sombrero Recipe

From Dorothy McNett's Recipe Book.

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See Also: Desserts · Mexico

Chocolate Sombrero

2 pounds Guittard's dark coating chocolate
lime, mango, orange sherbet as desired
edible flowers and leaves for garnish

Cut the templates for the hat out of parchment or waxed paper: one circle about 15 inches in diameter, another one about 8 inches in diameter, and then a rectangle 5 by 15 inches. Microwave the chocolate in a batter bowl on high 1 minute. Stir. Microwave another 1 minute, stir to finish melting, adding more time in 30 second intervals as necessary. Allow to cool a little but not to the point where it is setting up. Spread chocolate over the templates, about 1/8 to 1/4 inch thick. Tuck some wadded up pieces of waxed paper under the largest of the circles to make a brim. Do the same thing with the smaller circle to make a crease in the hat. At just the right moment (:>), shape the rectangle into a circle. Don't worry, it can be a well-used sombrero if it does not work easily. Allow all parts to set up completely. Then, using a little melted chocolate as the glue, assemble your sombrero. Use this as a great serving bowl for the sherbet, if desired. I put the balls of sherbet right on the rim of the hat. Decorate with flowers and leaves.

Recipe created 2004-05-03.

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