CIGAR & MATCHES

We had a Cigar dinner at work tonight. The guests ate outside as it was a lovely evening, (still warm here in the desert). They were able to smoke their cigars outside and for those who didn't smoke, I didn't want them to feel left out so I made everyone a cigar for dessert. And of course they needed a pack of matches to light those cigars. The "matches" are made out of pastillage (sugar paste) and the "match cover" is made out of tuile cookie batter that I tinted with red and yellow food color. Here is my recipe for the

CIGAR MOUSSE
INGREDIENTS
1 LB. 8 OZ. Semisweet or bittersweet Chocolate
4 Oz. Unsweetened Chocolate
3 Cups Heavy Cream
6 Egg Yolks
3 Whole Eggs
1 Oz. Sugar
1/3 Cup Honey
METHOD
Melt the two chocolates together, set aside but keep warm.
Whip the heavy cream to soft peak, set aside.
Whip the egg yolks and whole eggs and sugar for about 3 minutes at high speed until light and fluffy.
Bring the honey to a boil and gradually pour it into the egg mixture while whipping. Continue whipping until cold,
Fold in the chocolate then quickly stir in the whipped cream.

Assembly:

Spread the mousse out on a piece of parchment paper and sprinkle Valrhona Crispy Pearls on top of it then roll it into a cylinder then freeze it. After freezing, cut it to size and dip one end in vermicelles. Then roll the whole cigar in Valrohna Cocoa Powder.

Make the cigar band out of tuille cookie batter.