'Sweet' event at Royal Park Hotel to benefit Salvation Army - Boston News, Weather, Sports | FOX 25 | MyFoxBoston

'Sweet' event at Royal Park Hotel to benefit Salvation Army

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The Salvation Army of Metro Detroit is once again partnering with the Royal Park Hotel in Rochester for a "sweet" event taking place on Wednesday, Nov. 20. Every year, the Royal Park Hotel hosts a giant gingerbread house in its lobby and sells commemorative "brick" certificates for $10 to benefit The Salvation Army's Red Kettle campaign.

Additionally, Royal Park Hotel will be selling selected desserts at the hotel's restaurant, The Brookshire, with proceeds going toward The Salvation Army.

Get the recipe below courtesy of Royal Park Hotel's pastry chef Mark Slessor:

Chocolate short bread
½ lb. butter
½ cup sugar
½ tsp. vanilla
2 cups all-purpose flour
¼ cup cocoa powder

Mix butter and sugar with a paddle very well. Sift dry's and add 1/3 at a time to butter sugar mix then add vanilla mix and refrig for an hour. On a floured surface roll dough thin cut out round circle place on cookie sheet and bake for 12 minutes at 325 degrees. Cool

Chocolate cream
2 cups heavy cream
8oz semi-sweet chocolate
2/3 cup sugar

Heat cream and sugar in a pot, bring to a boil, pour over chocolate and blend very well. Refrigerate for 24 hours. Then pour in to flex mold and freeze. Once frozen pop out chocolate cream .

Crème de mint mousse
2 cup heavy cream
8oz white chocolate

Heat cream in a pot, boil remove from heat and pour over white chocolate, mix with beater very well cover with plastic wrap and refrigerate for 24hr.

In a mixing bowl with a whip attachment whip white mix on med speed once the batter start to froth up add 1 ½ oz crème de mint liquor or 1 Tbsp. mint extract. Turn mixer on high and mix until stiff.

Pipe mint mousse into mold or glass( if glass place chocolate short bread in first) then insert frozen chocolate cream finish filling with mint mouse and place top mold with chocolate short bread freeze and pop out once frozen. Decorate with red fondant for strips and crushed candy canes for base.

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