Since 1991, the creative masterminds of Le Basque have executed some of the most elaborate and groundbreaking event productions in South Florida and across the map. Building a reputation for unparalleled service with true style and savoir-faire, Le Basque offers full-service catering and production design under the helm of Alejandro Muguerza, Jim Mozina, and Ian Perris. Le Basque proudly serves many high-profile and private clients. Such prestigious figures include President Barack Obama and President Clinton, international fashion houses including Cartier and Yves St. Laurent, and global conglomerates UBS and Sotheby’s.
Mold 4 (1 oz.) balls of mousse de foie and skewer like a lollipop. Freeze for 2-4 hours.
In a sauce pot, simmer 1 quart of water.
In a glass bowl, put chocolate.
Melt chocolate with the steam of the water (this process is called a bain-marie).
Remove from heat. Remove foie from freezer.
Dip foie in melted chocolate to cover the whole lollipop. Let cool.
Sprinkle peppercorn and maldon salt before it is fully hardened. Keep in the freezer until 10 minutes before serving.