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          Cooking Recipe Ingredients:

Creme patissiere (custard filling for pastries and cakes):

• 0.55 lbs. milk
• 2.1 oz. sugar
• 2.1 oz. egg yolk
• 0.53 oz. flour
• 0.53 oz. cornflour
• 3 gelatin leafs

Biscuit:

• 1.4 oz. egg yolk (2)
• 2.1 oz. egg white (2)
• 2.1 oz. sugar
• 0.7 oz. cocoa powder

Marc de l'Hermitage punch:

• 0.55 lbs. 30 degree syrup
• 1.76 oz. water
• 0.22 lbs. marc du Perigord

Chocolate mousse:

• 0.33 lbs. pate a bombe (egg yolks beaten with a sugar syrup, then aerated)
• 0.41 lbs. half-bitter chocolate icing
• 0.75 lbs. whipped cream

Light cream with marc de l'Hermitage:

• 0.99 lbs. creme patissiere (custard filling for pastries and cakes)
• 0.78 oz. marc
• 0.5 lbs. whipped cream
• 0.5 lbs. Italian meringue

Sabayon:

• 1.4 oz. egg yolk
• 2.8 oz. 30 degree syrup
• 0.88 oz. liquid heavy cream
• 0.18 oz. de Marc
• White table grape (previously seeded to macerate it with the Marc)
• Round form, 3.15 in diameter, 1.77 in height

     Cooking recipe preparation instructions:

1. Prepare the egg whites. Mix with sugar, add the egg yolk and cocoa powder, delicately stirring the whole. Using a pastry bag (which allows decorating with creams, puree, etc.) place it on a plate and put it in the oven at 338 degrees F.
2. In the meanwhile, mix the punch ingredients, which you will pour over the biscuits, once they are cooked.
3. Mix the chocolate with the whipped cream and the pate a bombe. Then store it aside.
4. Mix the egg yolk, sugar, flour and powder. Then, pour the boiling milk over it and cook for about 5 minutes. Add the softened gelatine in cold water and drain it.
5. Smoothen this creme patissiere with alcohol and add, very delicately, successively the Italian meringue and the whipped cream.
6. Take the small grapes (au marc), seed and cut them in half.
7. Withdraw the seeds and garnish la petite hotte
8. Melt chocolate and water and cover the edges of the round form. (to make the hotte.)
9. Now, put it in the refrigerator. Preferably prepare it 2-3 hours in advance, so that you can take it easier out off the form afterwards.
10. Bring the syrup to boil. Pour the egg yolk inside and stir with a beater until is has completely cooled down. Then, delicately incorporate the cream and alcohol. This sabayon will serve as decoration.Put the grape sauce in the mixer. Add a reasonable, small amount of syrup.
11. Keep some of it in the saucepan for the wine leafs later on.
12. Now, put the grapes in the Chinese tin-plate.
13. Take a Russian (copper saucepan), the Chinese, and a sieve
14. Take all the small grapes, crush them (for the decoration later on), and keep their juice, which will serve as sauce.
15. Take the dessert out off the refrigerator and remove it from the form. Soak the form in lukewarm water for a few seconds. Place a biscuit with punch in the middle of the round form. Then, put the chocolate mousse in a hotte, keeping a distance of about 0.8 in with the pastry bag.
16. Put another biscuit. Cover it again with the cream, mixing the creme patissiere, alcohol, meringue and whipped cream.
17. Put it for 30 minutes in the freezer and place it on a dish afterwards.
18. Take a small scoop chocolate mousse with a spoon. Dispose some grapes and the sauce. For the final decoration, take some small wine leafs, which have been dried in the syrup.