Kain Pinoy | A Filipino Food Blog

Chef Joey's Chocolate Mousse to die for


July 23rd, 2008 by Nina, the Evil One
Visited 13530 times, 2 so far today

A month ago, members of the new and traditional media were invited to be a Chef for a Day at the Culinary Institute of Aristocrat. There, we met sibling chefs Joey and Gabby Prats. Chef Gabby taught us how to cook some French dishes, while Chef Joey shared a simple, yet rich dessert: Chocolate Mousse that he swears is to die for.

Chef Joey gave his consent to post the recipe in our blogs, to share with our readers.

Chef Joey’s Chocolate Mousse

Ingredients:

Chopped chocolates

 

For the Mousse:
500 grams bittersweet chocolate couverture
300 grams heavy whipping cream
5 grams instant coffee powder dissolved in 10 grams hot water
800 grams heavy whipping cream, chilled

For the Assembly:
500 grams whipping cream, chilled
50 grams confectioner’s sugar, sifted
Bittersweet chocolate couverture shavings

Culinary Institute of Aristocrat 37
Chef Joey stirring the chocolate and hot cream mixture

 
Procedure:

For the Mousse:
1. Chop the bittersweet chocolate couverture and place in a large bowl.
2. Combine heavy whipping cream and coffee solution in a heavy saucepan and bring to boiling point over medium heat, stirring occasionally.
3. Pour hot cream mixture over chopped chocolate in a bowl. Allow to stand for a minute or two, then stir mixture until smooth and glossy. Cool to room temperature.
4. Place chilled heavy whipping cream in a mixer bowl. Using the wire whip attachment, whip cream to medium peak stage.
5. Gentle fold whipped cream into chocolate mixture
6. Spoon approximately 100 grams of mousse into each of sixteen dessert goblets. Chill for at least 4 hours to set the mousse.

Piping whipped cream on the Chocolate Mousse

 
For the Assembly:
1. Combine chilled heavy whipping cream and sifted confectioner’s sugar in mixer bowl. Using the wire whip attachment, whip mixture to stiff peak stage. Do not overwhip.
2. Transfer sweetened whipped cream to a pastry bag fitted with a large open star tip. Pipe a large rosette on each goblet of mousse and decorate with bittersweet chocolate couverture shavings.

Yield: Serves sixteen

Easy Chocolate Mousse Recipe

“The perfect dessert is a sensual experience that catapults you to a state of sheer pleasure, where mind, body and soul merge into paralyzing ectasy” — Chef Joey Prats
 

This recipe is copyrighted to the Culinary Institute of Aristocrat, and is intended for personal use. For more information about CIA, inquire at any branch of Aristocrat Restaurant or email culinaryinstituteofaristocrat@yahoo.com. The CIA is located at MH del Pilar cor. San Andres sts, in front of Remedios Church, Malate, Manila (right behind the huge Aristocrat restaurant along Roxas Boulevard).

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