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Mousse Recipe Page

 

 ANGEL FOOD CLOUD

BAILEY'S FROZEN CHOCOLATE CHUNK MOUSSE CAKE

BAKED CHOCOLATE MOUSSE WITH PEAR PURÉE AND CRANBERRY COMPOTE

BITTERSWEET CHOCOLATE MOUSSE WITH GINGER BRÛLÉE AND ASIAN PINEAPPLE SORBET

BOSTON CREAM PIE WITH FRESH RASPBERRIES

BRAZO PARK AVENUE WITH BANANA MOUSSE AND CHOCOLATE COATING

CHIQUITA BANANA MOUSSE WITH RASPBERRIES AND ALMOND TUILES

CHOCOLATE GÂTEAU SAINT-HONORÉ

CHOCOLATE MOUSSE

CHOCOLATE MOUSSE PRALINE TORTE

CHOCOLATE MOUSSE WITH CARAMELIZED APPLES

CHOCOLATE PARADISE

CHOCOLATE PEANUT BUTTER MOUSSE TOWERS

CHOCOLATE SAMPLER

CHOCOLATE VESUVIUS

CHOCOLATE WALNUT CAKES WITH VANILLA CREAM

CHOCOLATE YOGURT MOUSSE

CLASSIC VANILLA ÉCLAIR WITH CHOCOLATE GLAZE

DARK CHOCOLATE TERRINE WITH TWO CHOCOLATE SAUCES

DOUBLE CRUNCH CHOCOLATE HAZELNUT SQUARES

MILK CHOCOLATE AND GODIVA MOUSSE CAKE

MOCHA MOUSSE MAGIC

MOCHA MOUSSE PIE

MOCHA POT DE CRÈME IN PHYLLO CUPS

PEANUT BUTTER CRUNCH PIE

PEANUT BUTTER MILK CHOCOLATE MOUSSE CAKE

PRALINE CITRON SORBET WITH FINE CHOCOLATE PRALINE AND CITRUS SAUCE 

PUMPKIN MOUSSE PIE

RASPBERRY-PEACH MOUSSE ÉCLAIRS

ROCKETTES

TOASTED HAWAIIAN

TRIPLE CHOCOLATE MOUSSE CAKE

TRIPLE LAYER CHOCOLATE MOUSSE CAKE

TULIPE NOIRE AUX EPICES

WARM BITTERSWEET CHOCOLATE MOUSSE CAKE

WHITE CHOCOLATE BLACK PEPPER MOUSSE NAPOLEON

WHITE CHOCOLATE PASSION FRUIT MOUSSE AND CRISP FETTUCCINE NAPOLEON WITH MANGO GINGER SAUCE

 

 

 

ANGEL FOOD CLOUD     > Back to Top <

Angelfood cake:
2 pounds/907 grams granulated sugar, divided
14 ounces/397 grams cake flour
30 (31.5 ounces/893grams) large egg whites
1 teaspoon/5 grams salt
2 teaspoons/8 grams vanilla extract
1 teaspoon/5 ml lemon juice
6 ounces/170 grams white chocolate, melted and tempered

Passion fruit and strawberry mousse:
24 ounces/680 grams strawberries, stemmed
14 ounces/397 grams passion fruit puree
27 ounces/765 grams granulated sugar, divided
5 ounces/142 grams dessert gelatin powder
15 (15.75 ounces/447 grams) large egg whites
32 liquid ounces/946 grams heavy cream, whipped to soft peaks

Passion fruit sauce:
1 pound/454 grams passion fruit puree
8 ounces/227 grams granulated sugar
2 tablespoons/30 ml water
1 tablespoon/15 grams cornstarch

Vanilla syrup:
26.5 liquid ounces/750 ml dry white wine
1 pound/454 grams granulated sugar
10 vanilla beans, split and scraped

Cloud meringue:
8 (8.4 ounces/238 grams) large egg whites
2 liquid ounces/57 ml lemon juice
1 tablespoon/ 15 grams dried egg white powder
1 pound/ 454 grams powdered sugar

Assembly:
Strawberries
Poured sugar moon
Blown sugar angels
Mint sprigs

Angelfood cake:
Preheat oven to 350o F. Line two sheet pans with buttered parchment. Sift 1 pound/454 grams sugar with cake flour and reserve. In a mixer with a whisk attachment, whip egg whites and salt to soft peaks. Add remaining sugar and whip until stiff and shiny. Add vanilla extract and lemon juice and then fold reserved sugar/flour mixture into meringue. Divide evenly between prepared sheet pans. Bake for 20 minutes or until golden and dry to touch.

Invert one angel food cake, remove parchment, and cut into 1 x 5-inch strips. Cut parchment into same size strips, spread with tempered white chocolate and press onto strips of cake. Mold cake, paper side down, into a curved tuile pan to make curves in cake. Remove paper when chocolate sets. Invert second angel food cake onto empty sheet pan dusted with powdered sugar and reserve.

Passion fruit and strawberry mousse:
Heat strawberries, passion fruit and 7 ounces/198 grams sugar until warm. Puree mixture and add gelatin while still warm. Cool mixture slightly.

Make Swiss meringue by heating the remaining 20 ounces/567 grams sugar with egg whites until sugar is dissolved and mixture is warm to touch. Whip at high speed to stiff peaks and cool. Fold meringue and then whipped cream into puree. Spread mousse onto reserved flat angel food cake and freeze.

Passion fruit sauce:
In a saucepan, bring puree and sugar to a boil. Blend cornstarch and water together and whisk into puree mixture. Boil to thicken. Cool in ice bath.

Vanilla syrup:
Boil wine, sugar, and vanilla seeds for 15 minutes. Cool.

Cloud meringue:
Make Swiss meringue by heating mixture until warm to touch. Whip on high speed to stiff peaks.

Assembly:
Cut frozen mousse/angel food cake with different sized round cutters. Place rounds on end into curved portion of angel food cakes.

Pipe cloud meringue onto mousse in cloud-like pattern. Torch lightly to brown. Drizzle passion sauce and vanilla syrup on plate. Place cake on cut strawberries l for support. Garnish with poured sugar moon, brown sugar angels and mint.

 

 

 


BAILEY'S FROZEN CHOCOLATE CHUNK MOUSSE CAKE     > Back to Top <

Espresso cake:
1/4 cup ground espresso
1/2 cup water
1 cup cake flour (not self-rising)
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter
1/2 cup plus 2 tablespoons granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
1/4 cup sour cream

Bailey's frozen chocolate chunk mousse:
5 ounces bittersweet chocolate, coarsely chopped
1/4 cup plus 2 tablespoons milk
1/4 cup granulated sugar
1/8 teaspoon salt
2 teaspoons vanilla extract
1/2 cup Bailey's Irish Cream Liqueur, divided
6 ounces mascarpone, softened
1 cup heavy cream
1/4 cup hazelnuts, lightly toasted and coarsely chopped
4 ounces bittersweet chocolate, cut into 1/2-inch chunks

Garnish:
3/4 cup heavy cream
2 tablespoons Bailey's Irish Cream Liqueur
1 tablespoon powdered sugar
2 ounces bittersweet chocolate, coarsely chopped
Warm chocolate sauce (optional)

Make the espresso cake:
Position a rack in the lower third of the oven and preheat to 350o F. Lightly butter an 8-inch square cake pan. Dust the pan with flour and tap out the excess.

Place the ground espresso into a cup or small bowl. Heat the water to boiling and pour it over the espresso powder. Allow the grounds to steep for 5 minutes. Strain the coffee through a double layer of cheesecloth. Measure 1/4 cup of the coffee and set aside.

In a large howl, using a wire whisk, stir together the flour, baking soda and salt. Sift the mixture onto a large piece of waxed paper.

In the 4-1/2-quart bowl of a heavy-duty electric mixer using the paddle attachment, beat the butter on medium speed for 1 to 2 minutes until creamy. Gradually add the sugar, blending well between additions, and scraping down the sides of the bowl when necessary. Add the eggs one at a time and beat until combined. Add vanilla and sour cream.

On low speed, add half of the flour mixture and beat until combined. Add the 1/4 cup of espresso, and mix well. Add the remaining flour mixture. Scrape the batter into the prepared pan and bake for 25 to 30 minutes or until the cake begins to pull away from the sides of the pan and a tester inserted into the center of the cake comes out clean.

Remove the pan from the oven. Set the pan on a wire rack to cool for 10 minutes. Invert the cake onto a wire rack and reinvert onto another wire rack. Cool completely.
Make the Bailey's frozen chocolate chunk mousse:
Put the chocolate in a food processor fitted with the metal chopping blade. Process for 20 to 30 seconds, until finely ground.

In a small saucepan, combine the milk, sugar and salt. Cook over medium heat, stirring with a wooden spoon, until the sugar dissolves and the milk comes to a boil. Remove the pan from the heat. Add the vanilla extract and 1/4 cup of the Bailey's.

With the motor of the food processor running, pour the hot milk through the feed tube. Process for 10 to 20 seconds, until the chocolate is completely melted. Using a spatula, scrape the chocolate mixture into a large bowl and cool for about 5 minutes, until tepid.

In the 4-1/2-quart bowl of a heavy-duty electric mixer using the paddle attachment, beat the mascarpone at medium-low speed just until softened. Gradually add the rest of the Bailey's, scraping down the side of the bowl as necessary. Switch to the wire whip attachment, and beating on medium speed, add the heavy cream. Increase the speed to medium-high and continue beating for 2 to 3 minutes, until soft peaks are formed when the whip is lifted.

Using a large rubber spatula, fold one-third of the whipped cream mixture into the chocolate mixture to lighten it. Fold the remaining whipped cream into the chocolate mixture. Fold the toasted nuts and chocolate chunks into the mousse.

Assemble the cake:
Line an 8-inch square pan with foil, leaving a 2-inch overhang on two opposite sides of the pan. Using a long serrated knife, slice the cake horizontally into two layers of equal thickness. Place the top layer, cut side up, in the bottom of the pan. Scrape the mousse onto the cake layer in the pan. Smooth the top with a small metal cake spatula. Place the second layer, cut side down, on top of the mousse.

In the 4-1/2-quart bowl of a heavy-duty electric mixer using the wire whip attachment, combine the heavy cream, Bailey's, and powdered sugar and beat on medium-high speed until medium-stiff peaks are formed when the whip is lifted.

With a small metal spatula, spread the top of the cake with the whipped cream. Sprinkle the chocolate chunks over the whipped cream. Freeze the cake for 6 hours or overnight.

Remove the cake from the freezer. Lift it out of the pan, using the overhanging pieces of foil as handles, and set it on a cutting board to temper for 30 minutes. With a sharp knife, trim the four sides of the cake, then cut into eight 4-inch-by2-inch bars. Serve on dessert plates with warm chocolate sauce.

 

 

 

BAKED CHOCOLATE MOUSSE WITH PEAR PURÉE AND CRANBERRY COMPOTE     > Back to Top <

Pear purée:
3 cups water
3 cups granulated sugar
1/2 vanilla bean, split lengthwise
1 cinnamon stick
1 whole clove
3 medium pears, ripe but firm

Cranberry compote:
3 cups cranberries
4 tablespoons butter
1 cup orange juice
1 cup granulated sugar
1/2 teaspoon cinnamon

Cookie layer:
2 ounces finely chopped semisweet chocolate
8 tablespoons (1 stick) unsalted butter
1/4 cup granulated sugar
2 large eggs
1/2 cup cake flour, sifted
1 tablespoon unsweetened nonalkalized cocoa powder
1 teaspoon vanilla extract

Chocolate mousse filling:
13 ounces bittersweet chocolate
1/4 Cup water
Pinch of salt
6 large egg yolks
1-1/4 cups heavy cream

Make the pear purée:
In a medium noncorrosive saucepan, combine the water, sugar, vanilla bean, cinnamon stick and clove. Peel the pears. Using a small scoop or teaspoon, carefully scoop out the bloom end and the core of the pear. Place the pear immediately into the water/sugar mixture to prevent browning. Repeat with the remaining pears.

Bring the pears to a boil over medium high heat, while stirring gently. Reduce the heat to low. Cover the pears with a clean dish towel to keep the pears submerged. Simmer for about 20 minutes or until the pears are tender when pierced with a paring knife. Remove the pears and strain the syrup. Allow to cool. Puree the pears in a food processor adding only enough syrup to achieve the consistency of applesauce. Reserve the pureed pears until the cake is ready. The remaining syrup may be frozen and reused for poaching pears in the future.

Make the cranberry compote:
In a medium noncorrosive saucepan, combine the cranberries, butter, orange juice, sugar and cinnamon.

Cook the compote over medium heat, stirring gently until the sugar is completely dissolved and the mixture comes to a simmer. Continue to simmer for about 20 minutes until the mixture begins to thicken and the cranberries are soft.

Strain 1/2 cup of the compote liquid, reserving the rest of the compote at room temperature until the cake is ready. Heat the strained compote liquid over medium high heat for about 5 minutes until the liquid reduces by one-fourth and is syrupy. Reserve until the cake is ready.

Make the cookie layer:
Position a rack in the center of the oven and preheat to 375o F. Lightly butter the bottom and sides of a 10-inch springform pan. Line the bottom of the pan with parchment paper. Melt the chocolate according to the directions in Chocolate Melting Tips

In a 4-1/2-quart bowl of a heavy-duty electric mixer, using the paddle attachment, cream the butter and sugar together at low speed. Add the eggs one at a time and, while continuing to beat, add the flour, cocoa, vanilla and melted chocolate. Mix until fully incorporated. Scrape the batter into the pan and spread evenly with the back of a spoon.

Bake the cake for 25 to 35 minutes until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow it to cool in the pan while you prepare the mousse.

Make the mousse filling:
Position a rack in the center of the oven and preheat to 325o F. Melt the chocolate, water and salt according to the directions in Chocolate Melting Tips. In a medium bowl, whisk together the egg yolks and cream. Add the slightly cooled, melted chocolate and continue whisking until fully incorporated.

Ladle the mixture onto the cooled cookie layer and place the cake into a large roasting pan. Set the pan in the oven and carefully pour enough hot tap water into the roasting pan to reach 1/3 up the sides of the cake pan.

Bake the cake in the water bath for 30 to 40 minutes until the sides of the mousse are set and a small knife inserted in the center comes out creamy. Do not overbake. The mousse will continue to set while it cools.

Remove the cake from the oven and from the water bath. Allow the cake to cool slightly, for at least 10 minutes, until the mousse is fully set. Remove the side of the pan. Assemble the dessert:

Slice the cake. Place a dollop of cranberry compote on each slice and a ribbon of pear purée around. Drizzle cranberry syrup over each slice and/or onto the plates. Save any remaining cranberry syrup for later use as a sauce for ice cream.

 

 

 

BITTERSWEET CHOCOLATE MOUSSE WITH GINGER BRÛLÉE AND ASIAN PINEAPPLE SORBET     > Back to Top <

Orange cinnamon biscuit:
6.3 ounces/180 grams almond flour
6.3 ounces/180 grams powdered sugar
1 teaspoon/5 grams cinnamon powder
1 teaspoon/5 grams orange zest
6 (6.3 ounces/180 grams) large egg whites
2.4 ounces/68 grams granulated sugar

Manjari mousse:
8.8 ounces/250 grams chocolate, chopped
8.4 liquid ounces/250 ml heavy cream
6.4 liquid ounces/190 ml whipped cream

Banana-ginger brûlée:
3.2 ounces/90 grams fresh ginger, peeled
8.8 ounces/250 grams banana purée
3 (.26 ounces/7.5 grams) gelatin sheets
1 quart/ 1 Liter heavy cream
1 vanilla bean
5 ounces/142 grams granulated sugar
10 (16.5 ounces/468 grams) large egg yolks

Pineapple sorbet:
1 quart/ 1 Liter water
1 pound 5 ounces/595 grams granulated sugar
8.8 ounces/250 grams glucose
1 cinnamon stick
2 star anise
1 vanilla bean, split
1 pineapple, peeled and cored

Assembly:
Bittersweet chocolate, melted and tempered
White chocolate, melted and tempered
Mango sauce

Orange cinnamon biscuit:
Sift together almond flour, powdered sugar and cinnamon. Stir in the orange zest.

In mixer with whisk attachment, beat the egg whites until soft peaks form; add granulated sugar and continue to beat until stiff peaks form. In two parts, fold the flour mixture into the meringue.

Manjari mousse:
Place chocolate in medium bowl. Bring heavy cream to a boil. Pour over chocolate. Whisk until smooth. When mixture cools to 40o C gently fold in whipped cream. Set aside.

Banana-ginger brûlée:
Blanch peeled ginger in boiling water. Purée banana with ginger. Pass through a fine chinois. Soak gelatin in cold water to soften. Bring cream, banana-ginger puree and vanilla bean to a boil. Whisk yolks and sugar until combined; slowly temper hot banana cream into yolks. Whisk in gelatin; pass mixture through a fine chinois.

Pour mixture into plastic-lined hotel pan. Place pan into a hot water bath and bake at 300o F until set, about 50 minutes. Place in freezer until firm enough to cut.

Pineapple sorbet:
In saucepan, bring water, sugar, glucose, cinnamon, star anise and vanilla to boil. Remove from heat and allow to infuse 2 hours. Purée pineapple and pass through a fine chinois; stir in syrup. Chill. Freeze in ice cream machine

Assembly:
Using a 2-inch round cutter, cut out rounds of orange-cinnamon biscuit and place in the bottom of a P.V.C. tube, leaving 1/8-inch gap between the cake and the tube. Using the same cutter, cut out rounds of brulee and place on top of orange cinnamon cake. Pour the Manjari mousse over the brûlée so that the mousse fills the gap between the tube and the brûlée. Place in refrigerator to set.

Using a frozen marble slab, pour white chocolate onto the marble; pour dark chocolate over white chocolate. Immediately scrape up chocolate with a spatula and wrap around mousse cake. Gently press top together to form pleats.  Serve with pineapple sorbet and mango sauce.

 

 

 

BOSTON CREAM PIE WITH FRESH RASPBERRIES     > Back to Top <

White chocolate pastry cream:
2 cups milk
1 vanilla bean, split lengthwise
3/4 cup plus 1 tablespoon granulated sugar
1/4 cup cornstarch
6 large egg yolks
6 ounces white chocolate, finely chopped
2 tablespoons unsalted butter

Genoise cake:
7 large eggs
7 large egg yolks
1 cup granulated sugar
1 1/2 cups all-purpose flour
7 tablespoons unsalted butter, melted

Ganache:
3/4 cup heavy cream
3 tablespoons water
1 pound semisweet chocolate, finely chopped

Make the pastry cream:

In a medium saucepan over high heat, bring the milk and the vanilla bean to a boil. Meanwhile, in a medium mixing bowl, mix together the sugar and the cornstarch so that no lumps of starch remain. Mix in the egg yolks, and using a wire whisk, whisk together until the mixture is combined.

When the milk comes to a boil, slowly whisk half of it into the egg mixture. Pour the contents of the bowl back into the saucepan with the remaining milk and whisk continuously over medium heat until thick, about 3 to 5 minutes. Add the chopped white chocolate and the butter, and continue mixing until both melt. Strain the mixture into a medium bowl and cover it with plastic wrap, so that the wrap covers the surface of the cream. Refrigerate until well chilled, at least 1 hour. This may be made one day in advance.
Make the genoise cake:

Position a rack in the center of the oven and preheat to 350o F. Line the bottoms of two 13-1/2 x 9-1/2-inch baking pans with parchment or waxed paper. Lightly butter the parchment. Flour the pans lightly, shaking off any excess.

In the 4-1/2-quart bowl of a heavy-duty electric mixer, place the eggs, yolks and sugar. Place the bowl over a pot of simmering water on the stove and whisk constantly until the eggs are just warm. Return the bowl to the mixer stand, and using a wire whip attachment, whip the egg mixture until it triples in volume and forms fluffy, soft peaks. Scrape the batter into a large bowl and sift the flour on top of it. With a rubber spatula, partially fold the flour into the mix. Gently fold in the melted butter.

Divide the batter between the prepared pans. Bake the cake for 12 to 15 minutes until golden. Cool the cakes in the pans set on a wire rack.
Make the ganache:

In a saucepan over high heat, bring the cream and water to a boil. Place the chocolate in a medium bowl. Pour the boiled cream over the chocolate. Allow it to melt for a few minutes, then whisk until smooth.
Assembly:

With a sharp paring knife, using a 6-1/2-inch plate or other disc as a guide, carefully cut out two circles of genoise from each sheet of cake. Leave the circles in place until you're ready to use them, but lift off the scraps of cake from the pan and discard them.

Carefully lift one genoise circle from the pan and place it on a tin bottom of a springform pan or other small platter. Evenly spread one-third of the pastry cream over this layer. Top with another cake layer. Spread one-third of the pastry cream over this layer Repeat once more and top with the final layer of sponge. Refrigerate until ready to serve.

When you're ready to serve the cake, re-melt the ganache over a double boiler. Top the cake generously with the ganache so that it drips down the cake sides. Use a small offset metal cake spatula to smooth the ganache into an even layer on the sides of the cake. Garnish the cake with fresh raspberries.

 

 

 

BRAZO PARK AVENUE WITH BANANA MOUSSE AND CHOCOLATE COATING     > Back to Top <

Banana mousse filling:
1 cup heavy cream
3 small ripe bananas, peeled
2 tablespoons lemon juice
1 cup powdered sugar
1-1/2 teaspoons unflavored powdered gelatin
2 tablespoons cold water
1/4 cup boiling water

Chocolate sponge cake:
1 cup all-purpose flour
3 tablespoons unsweetened alkalized cocoa powder
Pinch of salt
1 teaspoon baking powder
5 large eggs, at room temperature
1 cup granulated sugar
1 teaspoon vanilla

Chocolate coating:
6 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter
2 tablespoons light corn syrup
3 tablespoons milk

Make the banana mousse:
In a chilled medium bowl, using a hand-held electric mixer set at medium speed, beat the cream just until soft peaks start to form. Refrigerate until needed. In a medium bowl, mash the bananas and lemon juice together. Sift the powdered sugar over the mixture. Mix until just combined.

Place the 2 tablespoons of cold water in a heatproof cup. Sprinkle the gelatin over the water and let it stand for 5 minutes to soften. Stir in the 1/4 cup of boiling water and stir the gelatin frequently until it dissolves completely. Allow to cool 1 to 2 minutes. Pour the cooled gelatin over the banana mixture and mix until combined. Remove the whipped cream from the refrigerator and gently fold into the banana/gelatin mixture. Return to the refrigerator and allow to set, about 30 minutes.

Make the chocolate sponge cake:
Position a rack in the center of the oven and preheat to 350o F. Line the bottom of a 17-1/2-by-11-1/2-inch jelly roll pan with parchment or wax paper. Butter the paper and sides of the pan well. In a medium bowl, sift together the flour, cocoa powder, salt and baking powder. Set aside. In a 4-1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the eggs, sugar and vanilla on medium-high speed for 4 to 5 minutes until pale and thick. Using a large rubber spatula, gently fold in the dry ingredients.

Scrape the batter into the prepared pan and gently smooth it with an offset metal spatula. Bake the sponge cake for 10 minutes, or until a cake tester or toothpick inserted into the center of the sponge cake comes out clean. Cool the sponge cake in the pan set on a wire rack for 10 minutes. Run a thin-bladed knife around the edges of the cake to loosen it from the sides of the pan.

Invert the cake onto a large cutting board and remove the pan. Gently peel off the parchment paper. Lay a clean kitchen towel on the cake and place another cutting board or cake rack on the towel and invert the cake again so that it is right-side-up. Cool the cake completely. Starting at a long side, roll the cake and towel together into a loose cylinder.

Carefully unroll the cake so as not to crack it. Using an offset metal cake spatula, spread the chilled banana mousse mixture in an even layer. Using the towel as a guide, re-roll the cake into a tight cylinder. Wrap the roll in a piece of aluminum foil. Twist the ends of the foil to secure the shape of the roll. Refrigerate the roll for 1 hour.

Make the chocolate coating:
Place the chocolate and butter in a medium bowl and melt according to the directions in Chocolate Melting Tips. Remove from the heat and stir in the corn syrup and milk. Whisk gently until smooth. Unwrap the roulade and place it on a wire rack set over a baking sheet, seam-side-down. Rotate the cake slightly to just expose the seam side of the cake and drizzle with half of the coating. Spread the coating with a spatula to cover the seam side of the roll smoothly and evenly.

Return the roll to the refrigerator and allow to set for 15 minutes. Remove the roll from the refrigerator and repeat this process on the other side so that the whole cake has been covered with the coating. Refrigerate for 15 minutes to set once more. Before serving, cut the cake in slices at an angle.

 

 

 

CHIQUITA BANANA MOUSSE WITH RASPBERRIES AND ALMOND TUILES     > Back to Top <

Chiquita banana mousse:
4 large egg whites
1-1/4 cups granulated sugar
3 medium, ripe bananas pureed
1 envelope unflavored powdered gelatin
1/4 cup water
2 teaspoons natural banana extract
1-1/2 cups heavy cream

Almond tuiles:
1-1/4 cups blanched, sliced almonds
1/3 cup all-purpose flour
3/4 cup granulated sugar
4 large egg whites, at room temperature

Raspberry sauce:
One (12-ounce) bag frozen unsweetened raspberries
1/2 cup granulated sugar

Assembly:
One pint fresh raspberries

Make the banana mousse:

In a 4-1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites and sugar at low speed until blended. Remove the bowl from the mixer stand and place over a saucepan half filled with water. (The bottom of the bowl should touch the water.) Cook over medium heat, bringing the water in the saucepan to a simmer. Whisk constantly for 10 to 15 minutes, or until the mixture is hot to the touch and registers 140o F. on an instant-read thermometer. Return the bowl to the mixer stand and beat at medium-high speed until stiff, shiny peaks form and the meringue is cool.

In a chilled, medium bowl, using a handheld electric mixer set at medium speed, beat the cream until soft peaks start to form. (Do not over-whip the cream.) Refrigerate the whipped cream until ready to use.

Place the banana puree in a medium bowl. Place the cold water in a small saucepan. Sprinkle the gelatin over the water and let the mixture stand for 5 minutes to soften the gelatin. Place the saucepan over low heat and cook 2 to 3 minutes, stirring constantly with a wooden spoon, until the gelatin granules dissolve completely and the mixture is clear. Stir the dissolved gelatin mixture and the banana extract into the banana puree.

Using a large rubber spatula, fold the banana-gelatin mixture into the meringue. Gently fold one-third of the whipped cream into the banana mixture to lighten it. Fold in the remaining whipped cream. Cover the surface of the mousse with plastic wrap and refrigerate for at least 2 hours, until the mousse is almost set.
Make the almond tuiles:

Position a rack in the center of the oven and preheat to 325o F. Line a baking sheet with aluminum foil and brush generously with melted butter.

In a medium bowl, combine the almonds, flour and sugar. In another medium bowl, using a wire whisk, beat the egg whites for a few seconds to loosen them. Add the egg whites to the flour mixture one tablespoon at a time, stirring with a wooden spoon until the whites are completely incorporated into the flour mixture. Set the batter aside to rest for 30 minutes.

Drop batter by 1/2 tablespoons onto the prepared baking sheet, leaving 3 inches between the tuiles. Using the back of a spoon moistened in water, spread the batter for each tuile into a 2-1/2-inch circle.

Bake the tuiles for 12 to 15 minutes, until golden brown. Allow the tuiles to cool on the baking sheet for 10 minutes. Transfer the tuiles to a wire rack and cool completely. Repeat this process with the remaining tuile batter.

Make the raspberry sauce:
In a noncorrosive medium saucepan, combine the sugar and the raspberries. Cook over medium-low heat, stirring constantly with a wooden spoon until the sugar dissolves completely and the berries soften. Remove the pan from the heat. Strain the mixture through a fine-meshed sieve into a bowl. Cover the bowl with plastic wrap and refrigerate the sauce until serving.

Assemble the dessert:
Fill a pastry bag fitted with a star tip (such as Ateco #5) with some of the banana mousse. Place an almond tuile on a dessert plate. Pipe a generous amount of the banana mousse onto the tuile. Top with 6 fresh raspberries. Place a second tuile on top of the berries. Pipe another layer of mousse onto the tuile and top with more berries. Top with a third almond tuile. Spoon some of the raspberry sauce around the dessert. Repeat with remaining mousse and tuiles.

 

 

 

CHOCOLATE GÂTEAU SAINT-HONORÉ     > Back to Top <

White chocolate mousse:
12 ounces Swiss white chocolate, chopped
2/3 cup granulated sugar
1/4 cup water
1 large egg
4 large egg yolks
2 cups heavy cream

Chocolate choux pastry:
1 cup water
4 tablespoons unsalted butter, such as Land O' Lakes
1/8 teaspoon salt
1 tablespoon granulated sugar
1 cup all-purpose flour
1 1/2 tablespoons unsweetened nonalkalized cocoa powder
4 large eggs
1 large egg blended with 1 tablespoon water

Chocolate pastry disc:
1 cup all-purpose flour
1/4 cup unsweetened alkalized cocoa powder
1/4 teaspoon salt
1/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, chilled and cut into cubes
1 large egg
1 tablespoon vanilla extract

Caramel:
1 cup granulated sugar
1/3 cup water

Garnish:
powdered sugar
Fresh raspberries
Mint

Make the chocolate mousse:
Melt the white chocolate according to the directions in Chocolate Melting Tips.

In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring constantly, until the sugar is dissolved. Increase the heat to medium-high and cook the syrup until it registers 234o F on a candy thermometer. When the syrup registers 220o F, start beating the eggs.

In a 4-1/2-quart bowl of a heavy-duty electric mixer fitted with the wire whip attachment, beat the egg and yolks at medium speed. When the syrup reaches 234o F, carefully pour it in a steady stream into the beating eggs. Beat the egg mixture until cool and light, about 7 minutes. Fold about 3/4 cup of the beaten egg mixture into the melted chocolate. Fold in the remaining egg mixture; set aside.

In a 4-1/2-quart bowl of an electric mixer, using the wire whip attachment, beat the cream to soft peaks. Fold the whipped cream into the egg mixture. Refrigerate the mousse for at least 2 hours.

Make the chocolate choux pastry:
Position a rack in the upper third and lower third of the oven and preheat to 400o F. Butter and flour 2 baking sheets. Using a 4-inch plate or lid as a guide, trace six 4-inch circles on one of the baking sheets.

In a medium heavy-bottomed saucepan, combine the water, butter, salt and sugar. Cook the mixture over medium heat until the butter is melted and it comes to a boil. Remove the pan from the heat and immediately add the flour and cocoa powder. Stir until combined; return the pan to the heat, stirring constantly, and cook just until the mixture comes away cleanly from the sides of the pan, about 1 minute.

Transfer the dough to the 4-1/2-quart bowl of a heavy-duty electric mixer fitted with the paddle attachment. Beat the dough on medium speed; add the eggs one at a time, beating well after each addition. Beat until the dough is smooth and elastic, about 2 minutes. Fill a pastry bag fitted with a medium plain tip (Ateco #4) with the chocolate choux dough. Following the trace marks on the baking sheet, pipe out six 4-inch circles of dough. On the other sheet, pipe out 24 balls, about 3/4 inches wide.

Brush the dough lightly with the egg/water mixture. Bake the pastry 12 minutes. Decrease the temperature to 350o F. Bake the balls for an additional 5 to 7 minutes, and the rings for an additional 15 minutes. Cool the pastry on the pans set on a wire rack. Using a serrated knife, carefully slice the choux pastry rings in half horizontally to form a top and a bottom ring.

Make the chocolate pastry discs:
Place the flour, cocoa, salt and sugar in the bowl of a food processor fitted with the metal chopping blade. Pulse until blended. Scatter the butter cubes over the flour mixture. Pulse the motor until the mixture resembles coarse meal.

In a small bowl, whisk together the egg and vanilla until blended. With the food processor running, add the egg mixture to the dough. Mix just until combined, a few seconds. Turn the dough out onto a work surface and form into a round disc. Wrap the disc in plastic wrap and chill for at least 1 hour.

Place the chilled disc on a floured work surface. Using a rolling pin, roll the disc out so that it is 1/8-inch thick. Using a paring knife and small plate or lid as a guide, cut out six 4-1/2 to 5-inch rough circles from the dough. Transfer the circles to a lightly buttered baking sheet. Prick the circles well with a fork. Chill for 20 minutes.

Position a rack in the center of the oven and preheat to 375o F. Bake the rounds for 15 to 20 minutes. Cool on the sheet for 10 minutes. Using a paring knife and small plate or lid as a guide (or a 4 inch round cutter), trim the rough circles into even 4-inch rounds. Set aside.

Make the caramel:
In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring constantly, until the sugar is dissolved. Increase the heat to medium-high and cook until the mixture turns amber. Remove the pan from the heat.

Assemble the desserts:
Carefully dip the bottom of a chocolate choux ball in the warm caramel and place on the top of a choux ring. Arrange three more balls evenly spaced on top of the ring. Repeat with remaining choux balls and rings (if the caramel becomes too stiff, re-warm slightly).

Fill a pastry bag fitted with a medium star tip (such as Ateco #5) with the white chocolate mousse. Pipe a layer of mousse into the bottom of the choux rings and replace the tops. Cut off the tops of the choux balls and fill with mousse. Replace the tops.

Place a chocolate pastry disc on a serving plate. Pipe shells of white chocolate mousse over the top of the disc. Top with a chocolate choux ring. Dust the ring with powdered sugar and garnish with raspberries and mint.

 

 

 

CHOCOLATE MOUSSE      > Back to Top <

1 pound dark Chocolate, chopped
8 ounces unsalted Butter, cut into small pieces
8 Eggs, separated
2 tablespoons Sugar
1/2 cup Heavy cream

In a double boiler slowly melt the chocolate. Remove the chocolate from the heat and stir in the butter until it has melted and is smooth. Let cool for 10 minutes. Gradually add the egg yolks, stirring until smooth. Beat the egg whites and sugar until soft peaks form. Fold the egg whites together with the chocolate mixture in three additions, making sure not to "deflate" the mixture. In another bowl, beat the heavy cream until stiff. Fold this into the egg mixture. Spoon the mousse into a large bowl and chill for at least 2 hours.

NOTE: The key to successful desserts like mousse and soufflé is to make sure the bowls and whisks are absolutely clean. When you beat your egg whites it's important to make sure they are not so dry. This will make them harder to fold
into the chocolate mixture.

 

 

 

CHOCOLATE MOUSSE PRALINE TORTE     > Back to Top <

Chocolate brownie base:
3 ounces semisweet chocolate
5 tablespoons unsalted butter
1-1/2 cups granulated sugar
3 large eggs
1/2 teaspoon salt
3/4 cup all-purpose flour
1 teaspoon vanilla extract
4 ounces bittersweet chocolate, coarsely chopped

Hazelnut praline:
4 ounces whole unblanched hazelnuts
2/3 cup granulated sugar

Chocolate mousse filling:
3-1/2 ounces semisweet chocolate, finely chopped
3 1/2 ounces unsweetened chocolate, finely chopped
2 tablespoons unsalted butter
2 teaspoons instant coffee, dissolved in 1 tablespoon hot water
1/4 cup sour cream
2 cups heavy cream

Make the brownie base:
Position a rack in the center of the oven and preheat to 350o F. Butter the bottom and side of a 9-inch springform pan.

In a medium bowl, melt the chocolate and butter together according to the directions in Chocolate Melting Tips. Stir until smooth. With a wooden spoon, stir the sugar and eggs into the chocolate mixture until well blended. Add the salt, flour, and vanilla and stir until just combined. Fold in the coarsely chopped chocolate. With a rubber spatula, scrape the batter into the prepared springform pan and bake for 35 to 37 minutes until dry on top and almost firm to the touch. Set the pan on a rack to cool.

Make the hazelnut praline:
Lightly oil a baking sheet and set aside.

In a copper or heavy saucepan, combine the hazelnuts and the sugar. Cook over medium heat until the sugar melts, stirring often with a wooden spoon. Continue cooking over low heat until the temperature reaches 330o F (hard-crack stage) on a candy thermometer, stirring constantly. The sugar will turn a deep golden brown and the hazelnuts will begin to make a popping sound, showing that they are toasted.

Remove the pan from the heat and immediately pour the sugar and nut mixture onto the lightly oiled baking sheet. Be careful because the mixture is very hot. Spread the praline out with a wooden spoon so the hazelnuts are in one layer, and leave it until it is cool and crisp, about 30 minutes.

Crack the praline into large pieces. Reserve 12 whole praline hazelnuts for garnish. Using a food processor with the metal chopping blade, chop the rest of the praline finely, being careful not to overwork, or the praline will become a paste. Set aside.

Make the chocolate mousse:
Place the chocolates, butter, dissolved instant coffee, and sour cream in a medium heavy saucepan. Cook over low heat until smooth, stirring constantly. Remove from heat and let cool, stirring occasionally.

In a 4-1/2-quart bowl of a heavy-duty electric mixer using the whisk attachment, beat the heavy cream until soft peaks form. Using a whisk, gently fold one-third of the whipped cream into the cooled chocolate mixture. Then carefully fold in the remaining whipped cream just until blended.

With your hand, gently press down on the top of the cooled brownie to eliminate any air pockets. Using a medium inverted spatula, spread one-half of the chocolate mousse mixture onto the brownie base, making it as level as possible, taking it all the way to the sides of the springform pan. Evenly spread half of the hazelnut praline on top of the chocolate mousse. Place the remaining chocolate mousse mixture on top and level with the spatula. Cover the torte with foil and place in the refrigerator for a minimum of two hours.

With scissors, cut out approximately twelve 10-by-3/4-inch strips of parchment or waxed paper. Remove the torte from the refrigerator. Run a knife around the edge of the torte, then carefully unhinge the springform pan. Place the strips of wax paper horizontally across the top of the torte (leaving 3/4-inch in between each one) and press gently in place. Dust the top of the torte with some of the powdered praline to cover all exposed areas. Brush the excess praline onto the counter, gather and reserve. Remove the strips of wax paper and place them perpendicular to the praline lines on the top of the torte and repeat to form a lattice pattern. Place the reserved whole praline hazelnuts evenly around the edge of the cake. Keep refrigerated or freeze until ready to serve.

 

 

 

CHOCOLATE MOUSSE WITH CARAMELIZED APPLES     > Back to Top <

Thin pecan cake:
2 tablespoons unsalted butter
1/2 cup pecan halves
1/3 cup powdered sugar
3 tablespoons all-purpose flour
3 large eggs
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract

Caramelized cubed apples:
1 tablespoon unsalted butter
1/4 cup granulated sugar
2 cups 1/2-inch diced Granny Smith apples (2 medium apples)
2 tablespoons Applejack brandy or Calvados

Chocolate mousse:
1-1/2 cups heavy cream
6 ounces semisweet chocolate, coarsely chopped
2 tablespoons unsalted butter
2 tablespoons water
3/4 teaspoon unflavored powdered gelatin
2 large eggs
2 large egg yolks
1/4 cup granulated sugar
1 tablespoon Applejack brandy or Calvados
1 teaspoon vanilla extract

Caramel sauce:
1 cup heavy cream
3/4 cup granulated sugar
3 tablespoons water
3 tablespoons unsalted butter
1/2 teaspoon vanilla extract

Caramelized apple wedges:
2 tablespoons unsalted butter
3 medium Granny Smith apples, peeled, cored, and each sliced into 16 wedges
1/2 cup granulated sugar
2 tablespoons Applejack brandy or Calvados

Garnish:
2 tablespoons unsweetened, alkalized cocoa powder
powdered sugar for dusting the plate
Fresh mint leaves

Make the thin pecan cake:
Position a rack in the center of the oven and preheat to 350o F. Lightly butter a 13-by-9-inch baking pan. Line the bottom of the pan with parchment or waxed paper and set aside.

In a small saucepan, melt the butter over low heat. Remove the pan from the heat and set aside.

In the bowl of a food processor fitted with the metal chopping blade, process the pecans, powdered sugar and flour for 15 to 20 seconds, or until the pecans are finely ground and the mixture is well blended.

In a 4 -1/2-quart bowl of an electric mixer, using a hand-held wire whisk, beat the eggs, granulated sugar and vanilla until blended. Place the bowl over a pot of hot, not boiling water. (The bowl must touch the water.) Whisk constantly for 1 to 2 minutes, or until the granules of sugar have dissolved, and the mixture is lukewarm (105o F). Place the bowl in the mixer stand and beat at medium-high speed with the wire whip attachment, until the mixture triples in volume, about 5 minutes.

Remove 1/4 cup of the whipped egg mixture and thoroughly whisk it into the melted butter.

Sprinkle one-half of the pecan mixture over the whipped egg mixture and using a rubber spatula, gently fold to incorporate. Repeat with the remaining pecan mixture. Fold in the butter/egg mixture.

Scrape the batter into the prepared pan, and using an offset spatula, spread the batter evenly. Bake the pecan cake for 12 to 15 minutes, or until the edges of the cake pull away from the sides of the pan and the cake springs back when touched in the center. Cool the cake in the pan set on a wire cake rack for 10 minutes. Place a sheet of parchment or waxed paper on the surface of the cake and invert onto the cake rack. Remove the baking pan and carefully remove the top sheet of parchment. Allow the cake to cool completely.

Make the caramelized cubed apples:
Line a baking sheet with aluminum foil. Lightly butter the foil and set aside.

Heat an 8-inch, non-stick sauté pan over medium-high heat. Melt the butter. Add the diced apples and sugar and sauté for 5 to 7 minutes, until the apples start to caramelize, tossing frequently. When the diced apples are a uniform caramel color, add the Applejack and let the mixture boil for 30 seconds. Remove the pan from the heat and transfer the diced apples to the prepared baking sheet and spread them out in a single layer. Let the apples cool at room temperature while preparing the molds.

Prepare the molds:
Line a baking sheet with parchment or waxed paper and evenly space the nine ring molds on the lined baking sheet and set aside.

Place the cooled pecan cake on a large work area. Using a 2-3/4-inch biscuit cutter, or one of the ring molds, cut nine circles from the cake layer. Using a small offset metal spatula, place one cake circle in the bottom of each of the ring molds.

Place a heaping tablespoon of the cooled diced caramelized apples onto the center of each of the cake circles, being careful not to let the apples touch the sides of the ring molds. Set the baking sheet aside while preparing the chocolate mousse.

Make the chocolate mousse:
In a chilled medium bowl, using a hand-held electric mixer set at medium-high speed, beat the heavy cream just until soft peaks begin to form. Set aside in the refrigerator until ready to use.

Melt the chocolate according to the directions in the Chocolate Melting Tips. Add the butter and stir until smooth and set aside.

Place the water in a small heatproof cup. Sprinkle the powdered gelatin over the water and let stand for 5 minutes to soften the gelatin. Place the cup with the softened gelatin in a saucepan with enough water to come halfway up the side of the cup. Heat the gelatin mixture over hot, not simmering, water for 3 to 4 minutes, or until the gelatin granules dissolve completely and the mixture is clear. Remove the pan from the heat. Leave the cup containing the gelatin mixture in the hot water to keep the gelatin warm until ready to use.

In a 4-1/2-quart bowl of a heavy-duty electric mixer, using a hand-held wire whisk, beat the eggs yolks, sugar, Applejack and vanilla until blended. Place the bowl over a pot of hot, not boiling water. (The bowl must touch the water.) Cook over medium heat whisking constantly for 3 to 5 minutes, or until the mixture becomes foamy, lightens in texture and has reached 160o Fon an instant-read thermometer. Place the bowl in the mixer stand and beat at medium-high speed with the wire whip attachment for 1 minute. Reduce the speed to medium and pour the dissolved gelatin down the side of the bowl over the whipped egg mixture. Stop the machine and scrape down the side of the bowl using a large rubber spatula. Continue to beat the mixture at medium-high speed until the mixture cools and becomes thick and pale, about 7 minutes.

Stop the machine and add half of the melted chocolate to the cooled egg mixture, and continue to beat at medium speed for 30 seconds. Scrape down the side and bottom of the bowl and continue to mix for 15 seconds. Add the remaining chocolate and continue to beat for 15 seconds. Remove the bowl from the mixer stand and, using a rubber spatula, stir the mixture until completely blended.

Scrape the whipped cream over the chocolate mixture and gently fold together, being careful not to overmix, until the mixture is completely combined.

Using a large spoon, fill each of the prepared ring molds with the chocolate mousse, being careful to spoon the mousse around the mound of diced apples and against the side of the ring mold. Tap the tray several times on the work surface to release any trapped air bubbles. Use a small metal spatula to make the top of the mousse level with the top of the ring mold. Cover the tray with plastic wrap and place in the refrigerator for 3 to 4 hours, or until completely set.

Prepare the caramel sauce:
In a small saucepan, heat the cream over medium heat until it comes to a boil. Set aside.

In a medium saucepan, combine the sugar and water. Heat the mixture over high heat, stirring with a wooden spoon to dissolve the sugar crystals. Bring to a boil, without stirring, until the caramel begins to brown. Lower the heat to medium-low and continue to cook, swirling the pan until the caramel turns a rich amber color. Remove the pan from the heat and slowly pour in the hot cream. Be careful that it does not splatter. Stir until the caramel is smooth. Add the butter and vanilla and continue to stir until the sauce is smooth. Transfer the sauce to a small bowl and set aside until ready to serve the dessert. The sauce may be prepared up to 3 days ahead and stored, covered, in the refrigerator.

Make the sautéed apple wedges:
Line a baking sheet with aluminum foil. Lightly butter the foil and set aside.

Heat a large, 10-inch sauté pan over medium-high heat. Melt the butter. Add the apple wedges and sugar and toss together. Sauté for 6 to 8 minutes, until the apples start to caramelize, tossing frequently. When the apples are a uniform, rich amber color, add the Applejack and continue to cook for another 30 seconds. Transfer the apples to the prepared baking sheet, and spread them in a single layer. Cover loosely with aluminum foil and let cool completely.

Unmold and serve:
One-half hour before serving, unmold the mousses, one-by-one, by heating the outside of the ring mold with a warm, damp towel or a portable hair dryer and lifting the ring mold from the mousse. Using a small, offset spatula, smooth the sides of the mousses, if needed. Spoon the cocoa powder into a small wire mesh strainer and gently tap the cocoa powder over the tops of the mousses. Using the blade of a long sharp knife, cut a shallow diamond pattern on top of each of the mousses.

Using a wide, metal spatula, place one mousse onto a dessert plate. Fan out five of the sautéed apple wedges alongside the mousse, dust the plate with powdered sugar and garnish with a mint leaf.

 

 

 

CHOCOLATE PARADISE     > Back to Top <

Cocoa sponge cake:
1/3 cup sifted cake flour (not self-rising)
1/4 cup sifted unsweetened alkalized cocoa powder
1/3 cup plus 2 tablespoons granulated sugar, used in three separate measurements
1/4 teaspoon double acting baking powder
1/8 teaspoon salt
2 large eggs plus 2 large egg yolks, separated (at room temperature)
3 tablespoons vegetable oil
2 teaspoons water
1 teaspoon vanilla extract

Orange syrup:
1 navel orange
2 tablespoons granulated sugar
3 tablespoons Grand Marnier

Dark chocolate mousse:
8 ounces semisweet chocolate, coarsely chopped
1/2 cup milk
1 tablespoon vegetable oil
4 teaspoons vanilla extract
3/4 cup heavy (whipping) cream

White chocolate orange mousse:
3 tablespoons Grand Marnier
1-1/4 teaspoons unflavored powdered gelatin
6 ounces white chocolate, finely chopped
1/4 cup milk
1-3/4 teaspoons minced orange zest (reserved from orange syrup)
1 tablespoon vegetable oil
2 teaspoons vanilla extract
1 cup heavy (whipping) cream

Chocolate glaze:
6 ounces semisweet chocolate, finely chopped
2/3 cup heavy (whipping) cream
2 tablespoons light corn syrup
1 teaspoon vanilla extract

Orange slices, for garnish

Make the cocoa sponge cake:
Position a rack in the center of the oven and preheat to 350o F. Line a 15-1/2-by-10-1/2-by-1-inch jellyroll pan with aluminum foil, leaving a 2-inch overhang on the short ends. Fold the overhang underneath the pan. Butter the aluminum foil and the sides of the pan. Lightly dust the bottom of the pan with flour and tap out the excess.

In a small bowl, using a wire whisk, stir together the flour, cocoa, 2 teaspoons of the sugar, baking powder and salt, until thoroughly blended. Sift the flour mixture onto a piece of waxed paper.

In a 4-1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg yolks at medium-high speed. Add 1/3 cup of the remaining sugar in a steady stream. Continue beating the egg yolks for 4 to 7 minutes, until the batter is pale yellow and forms a thick ribbon. Lower the speed to medium and beat in the oil, water and vanilla.

In a grease-free 4-1/2-quart bowl of a heavy-duty electric mixer, using a clean wire whip attachment, beat the egg whites at low speed until frothy. Gradually increase the speed to medium-high and continue beating the whites until they start to form soft peaks. One teaspoon at a time, gradually add the remaining 4 teaspoons of sugar and continue to beat the whites until they form stiff, shiny peaks.

Scrape one-third of the whites on top of the beaten egg yolks. Resift one-third of the flour mixture over the whites and using a balloon whisk or a large rubber spatula, fold the flour mixture and egg whites into the egg yolk mixture making sure to bring the whisk or spatula near the bottom of the bowl to free any flour that may be clinging to the side of the bowl. One-third at a time, gently fold in the remaining whites with one-third of the resifted flour mixture. Do not overfold the batter. Scrape the batter into the prepared pan and spread it into a thin, even layer with an offset metal cake spatula.

Bake the sponge cake for 10 to 15 minutes, until the center springs back when gently pressed with a finger. Transfer the pan with the sponge cake to a wire rack to cool for 10 minutes. Using the foil as handles, lift the cake from the pan and set it on a wire rack to cool completely.

Make the orange syrup:
Using a swivel vegetable peeler, peel off eight 3/4-by-2-1/2-inch strips of orange zest. Be careful to not include any of the bitter white pith beneath the orange skin. With a large, sharp knife, mince the zest to make 1-3/4 teaspoons. Set the zest aside to be used when making the white chocolate orange mousse. Squeeze the juice from the orange to make 1/4 cup.

In a small saucepan, combine the orange juice and sugar. Cook over medium heat, stirring constantly with a wooden spoon until the sugar dissolves completely and the mixture is hot. Do not let the syrup boil. Remove the pan from the heat. Stir in the Grand Marnier and cool the orange syrup to room temperature.

Make the dark chocolate mousse:
Put the chocolate in a food processor fitted with the metal chopping blade. Process for 30 to 45 seconds, until finely chopped.

In a small saucepan, set over medium heat, bring the milk to a gentle boil. With the motor of the food processor running, pour the hot milk through the feed tube. Process for 15 to 25 seconds, until the chocolate is completely melted. Scrape down the side of the work bowl. Add the oil and vanilla to the chocolate mixture. Process for 15 to 25 seconds, until the mixture is smooth and creamy. Scrape the chocolate mixture into a large bowl. Let the chocolate mixture stand for a few minutes, until tepid.

In a chilled 4-1/2-quart bowl of a heavyduty electric mixer, using the wire whip attachment, whip the cream at medium-high speed, until soft mounds barely start to form and the cream is still pourable. Do not over-whip the cream.

Using a large rubber spatula, gently fold one-third of the whipped cream into the tepid chocolate mixture to lighten it. Fold in the remaining whipped cream. Do not overfold the mousse or it will become grainy. Cover the surface of the mousse with plastic wrap and freeze for about 30 minutes, until it starts to set.

Line the loaf pan with sponge cake:
Cover the cooled sponge cake with a flat baking sheet and invert the cake. Carefully peel off the aluminum foil. Cover the sponge cake with a piece of waxed paper and top with a flat baking sheet. Re-invert the sponge cake so that it is right side up.

Using the bottom of 9-1/4-by-5-1/4-by-2-3/4-inch non-stick metal loaf pan (such as Ekco Baker's Secret) as a guide, cut a rectangular piece of sponge cake big enough to cover the bottom of the loaf pan. In the same manner, cut two pieces of sponge cake to line the two long sides of the loaf pan. Cover the remaining piece of sponge cake with plastic wrap and reserve to later top the mousse-filled mold. The two short ends of the loaf pan will not be lined with cake.

Line the bottom and sides of the loaf pan with a double thickness of plastic wrap so that the plastic extends about 1 inch beyond the rim of the pan.

Brush the tops of the three cut pieces of sponge cake with three-quarters of the orange syrup. Line the bottom and one long side of the loaf pan with two pieces of the sponge cake. Cover the pan and the remaining cut piece of sponge cake with plastic wrap and set aside while preparing the white chocolate orange mousse.

Make the white chocolate orange mousse:
Put the Grand Marnier in a small heatproof cup. Sprinkle the gelatin over the liqueur and let the mixture soften for 5 minutes.

Place the cup with the softened gelatin in a saucepan with enough water to come halfway up the side of the cup. Heat the gelatin mixture in hot, not simmering water. Stir the gelatin mixture frequently for 2 to 3 minutes, until the gelatin granules dissolve completely and the mixture is clear. Remove the pan from the heat. Leave the cup containing the gelatin mixture in the hot water to keep the gelatin hot until ready to use.

Put the white chocolate in a medium bowl. In a small saucepan, heat the milk with the reserved 1-3/4 teaspoons orange zest over medium heat until the milk comes to a boil. Pour the hot milk mixture over the bowl of chocolate. Let the mixture stand without stirring. Pour the hot gelatin over the chocolate/milk mixture. Gently whisk until smooth. Stir in the oil and vanilla until blended. Let the mixture cool for 10 to 15 minutes, until tepid.

In a chilled large bowl, using a handheld electric mixer, set at medium-high speed, whip the cream just until soft mounds barely start to form and the cream is still pourable. Do not over-whip.

Using a rubber spatula, temper the tepid white chocolate mixture/gelatin mixture by folding one-fourth of the whipped cream into it just until blended. Fold in the remaining whipped cream. Do not overfold or the mousse will become grainy. Leave the white chocolate orange mousse at room temperature.

Fill the loaf pan:
Remove the dark chocolate mousse from the freezer. Position the loaf pan so that the one long side that is lined with sponge cake is lying parallel in front of you. Slightly tilt the front of the pan towards you by propping up the back of the pan lengthwise with the long handle of a wooden spoon.

Scrape the chocolate mousse into the loaf pan and using a small offset metal cake spatula, carefully spread the mousse so that it covers the piece of sponge cake on the bottom of the pan and fills in the cake lined space between the far edge of the bottom of the pan and the opposite rim at the top of the pan. The dark chocolate mousse will fill half of the loaf pan on the diagonal forming a wedge shape. (At serving time, when the cake is cut crosswise, the dark and white chocolate mousses will form two opposed triangles.)

Cover the unlined long side of the pan with the third cut piece of moistened sponge cake. Carefully fill the empty wedge-shaped space with the white chocolate orange mousse. Trim the remaining piece of sponge cake to fit the top of the mousse-filled loaf pan. Brush the trimmed piece of sponge cake with the remaining orange syrup. Cover the loaf pan with the moistened side of the sponge cake lying against the mousse. Wrap the loaf pan in plastic and aluminum foil. Freeze the mousse cake for at least 6 hours or overnight, until firm. If desired, the mousse cake may be kept frozen for up to 1 month.

Unfold the mousse cake:
Cover a 9 1/2-by-5-inch cardboard rectangle with aluminum foil. Unwrap the mousse cake and put the foil-covered rectangle on top of the cake. Invert the loaf pan onto the cardboard rectangle. Gently pull down on the ends of the plastic wrap until the cake releases from the sides of the pan and onto the cardboard rectangle. Put the cardboard rectangle with the mousse cake onto a wire rack set on a baking sheet. Refrigerate the mousse cake while preparing the chocolate glaze.

Make the chocolate glaze:
Put the chocolate in a medium bowl. In a small saucepan, set over medium heat, heat the cream and corn syrup until the mixture comes to a boil. Pour the hot cream over the chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Stir in the vanilla.

Remove the plastic wrap from the chilled mousse cake. Spoon the warm chocolate glaze over the mousse cake, coating it completely. Transfer the mousse cake still on the cardboard rectangle to a clean baking sheet. Put the baking sheet with the glazed mousse cake in the freezer until ready to serve. (The mousse cake is easier to cut when kept frozen.)

With a sharp, thin-bladed knife, cut the mousse cake into 10 pieces, wiping the knife blade clean between each slice. Lay the slices on dessert plates. If desired, garnish the plates with orange slices cut into small triangles. Let the mousse cake soften at room temperature for 5 to 10 minutes before serving.

 

 

 

CHOCOLATE PEANUT BUTTER MOUSSE TOWERS     > Back to Top <

Peanut butter mousse:
Freezer paper
9 disposable paper cups
2 cups milk, divided
1/4 cup cornstarch
2 large eggs
1 large egg yolk
1/2 cup plus 2 tablespoons granulated sugar
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1-1/2 cups peanut butter
2 cups heavy cream

Chocolate bands:
Freezer paper
3 ounces white chocolate, coarsely chopped
1 pound bittersweet chocolate, coarsely chopped

Chocolate sauce:
8 ounces bittersweet chocolate, finely chopped
1 cup heavy cream
1 tablespoon light corn syrup
4 tablespoons unsalted butter, cut into 1/2 inch pieces

Optional garnish:
Whipped cream
Chopped peanuts

Make the peanut butter mousse:

Cut twenty-seven 4-by-6-inch strips out of the freezer paper. With the shiny side of the paper facing in, form a tube from each strip, measuring 1-1/4 inch in diameter and 4 inches in height. Secure the seam on the outside of each tube with two small pieces of tape. Place each tube in a disposable paper cup.

In a medium bowl, whisk together 1/2 cup of the milk and the cornstarch until smooth. Whisk in the eggs and the egg yolk until blended.

In a heavy, medium saucepan, cook the remaining 1-1/2 cups of milk and the sugar over medium heat, stirring constantly until the sugar dissolves. Increase the heat to high and bring the mixture to a boil. Remove the pan from the heat. Gradually whisk about 1 cup of the hot milk mixture into the egg mixture until blended. Return this mixture to the saucepan. Continue cooking over medium heat, whisking constantly for 2 to 4 minutes, or until the mixture comes to a boil. Allow the mixture to boil, whisking constantly, for 1 minute. Remove the mixture from the heat and continue to whisk for 1 minute longer. Whisk in the butter, until completely melted. Whisk in the vanilla. Cover the surface of the pastry cream with plastic wrap and refrigerate for 20 minutes, until cool.

Transfer the pastry cream into a medium bowl. Using a hand-held electric mixer, beat the pastry cream for 1 minute, until smooth. Gradually beat in the peanut butter, just until smooth.

In a chilled, medium bowl, using the hand-held electric mixer with clean beaters, whip the cream to soft peaks. Using a large rubber spatula, fold one third of the whipped cream into the peanut butter mixture to lighten it. Fold in the remaining whipped cream.

Fill a pastry bag fitted with a large plain tip with the peanut butter mousse. Pipe the mousse into each of the prepared paper tubes, filling them two-thirds full. Place the tubes in the freezer for 2 hours, until firm.
Make the chocolate bands:

Cut out twenty-seven strips of freezer paper measuring 4-by-4-1/4-inches. Place the strips shiny-side-up on a baking sheet covered with waxed paper.

Melt the white chocolate according to the directions in the Chocolate Melting Tips. Fill a small paper cone with the melted chocolate. Pipe a zig-zag pattern of thin diagonal lines over the surface of each strip. Place the baking sheet in the refrigerator for 30 minutes or until set. Meanwhile, melt the bittersweet chocolate according to the directions in the Chocolate Melting Tips. Using a small offset metal cake spatula, spread about 1 tablespoon of the chocolate in a thin even layer over each of the strips, covering each one completely. Allow the chocolate to set at room temperature for 5 minutes (if your kitchen is warm, you may have to refrigerate the chocolate strips for 5 minutes). Remove one of the frozen mousse tubes from the freezer. Slit the tape with a razor or sharp knife, and gently peel the paper away from the mousse . Wrap one of the chocolate-coated strips around the mousse, pressing the chocolate side gently against the frozen mousse. Do not remove the freezer paper yet. Place the tube back into the paper cup and place it in the refrigerator. Repeat this wrapping process with the remaining mousse tubes, working with one tube at a time. Keep the peanut butter towers refrigerated for at least 2 hours, until the mousse has defrosted.
Make the chocolate sauce:

Place the chocolate in a medium bowl. In a small saucepan over medium heat, cook the cream, corn syrup and butter until the butter is melted and the mixture comes to a boil. Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Allow the chocolate sauce to cool to room temperature.
Assemble the desserts:

Remove the peanut butter towers from the refrigerator. Gently peel away the freezer paper from each tower. The chocolate will remain wrapped around the mousse. Place three towers in the center of each of nine dessert plates. Spoon some of the chocolate sauce into each tower. Garnish the top of each tower with a rosette of whipped cream and chopped peanuts.

 

 

 

CHOCOLATE SAMPLER     > Back to Top <

Special Equipment: 2-1/2 inch tart molds; 2 ring molds

Chocolate base:
14 ounces/397 grams almond paste
10 ounces/283 grams powdered sugar
2 ounces/ 57 grams cocoa powder
3 ounces/85 grams corn syrup

Chocolate raspberry cake:
12.8 ounces/363 grams almond paste
12.8 ounces/363 grams unsalted butter
12.8 ounces/363 grams granulated sugar
8 (14 ounces/397 grams) large eggs
1.28 ounces/36 grams cocoa powder
3.8 ounces/108 grams cake flour
1 pint raspberries

Chocolate passion fruit mousse:
8 ounces/227 grams bittersweet chocolate, finely chopped
7 (4.5 ounces/128 grams) large egg yolks
3.2 ounces/91 grams granulated sugar
2 ounces/57 grams passion fruit puree
12 liquid oz/355 ml heavy cream

Chocolate banana cream:
21 liquid ounces/621 ml crème anglaise
6 ounces/170 grams bittersweet chocolate, finely chopped
5.1 ounces/145 grams banana puree
1.28 liquid ounces/36.4 ml Frangelico
1.28 liquid ounces/38 ml water
0.32 ounce/9 grams powdered gelatin
21 liquid ounces/621 ml heavy cream
1.28 ounces/36 grams granulated sugar

Chocolate shortbread:
12.8 ounces/363 grams unsalted butter
4.8 ounces/136 grams powdered sugar
1 teaspoon/5 ml vanilla extract
2.4 ounces/68 grams cocoa powder
14.75 ounces/418 grams bread flour

Chocolate terrine:
16 liquid ounces/455 ml heavy cream
32 ounces/907 grams bittersweet chocolate, finely chopped

Chocolate sorbet:
16 ounces/454 grams bittersweet chocolate, chopped
5 ounces/142 grams cocoa powder, sifted
40 liquid oz/1.183 l water
19.2 ounces/544 grams granulated sugar

Red berry grits:
12 ounces/340 grams raspberries
12 ounces/340 grams blueberries
6 ounces/170 grams red currants
9 liquid ounces/266 ml water
9 liquid ounces/266 ml red burgundy wine
7.2 ounces/204 grams granulated sugar
0.3 liquid ounces/8.8 ml lemon juice
0.75 ounces/21 grams cornstarch
1.08 liquid ounces/32 ml water
3/4 pint raspberries
3/4 pint blueberries
1/2 pint red currants

Chocolate base:
In mixer with paddle attachment, soften almond paste. Sift together sugar and cocoa. Add to almond paste and mix until combined. Add corn syrup and mix until shiny and uniform in texture. Roll to 1/16ll thickness and cut into 3-inch squares. Let dry out overnight.

Chocolate raspberry cake:
Preheat oven to 350o F.

In mixer with paddle attachment, cream almond paste, butter and sugar. Add eggs slowly. Sift together cocoa and flour. Add to egg mixture and combine only to incorporate. Pipe mixture into 2 x 2-inch tart molds, garnish with raspberries and bake about 15 minutes, or until springy to touch.

Chocolate passion fruit mousse:
Melt chocolate over bain-marie and reserve. In mixer with whisk attachment, whip yolks and sugar until light. Add passion fruit puree and mix. Fold in melted chocolate. Whip cream to soft peaks and fold 1/3 into chocolate mixture, then fold in remaining cream.

Chocolate banana cream:
Warm crème anglaise with chocolate and banana puree until chocolate is melted; whisk until smooth. Combine Frangelico and water and sprinkle over gelatin over to rehydrate. Add to warm chocolate mixture. Cool slightly.

Whip cream and sugar to soft peaks. Fold into chocolate/gelatin mixture. Pour 1 inch deep into 2-inch ring molds and chill until set.

Chocolate shortbread:
Preheat oven to 350o F. Line a sheet pan with parchment. In mixer with paddle attachment, cream butter and sugar. Add vanilla extract. Sift together cocoa and bread flour. Mix into butter/sugar mixture just until incorporated. Roll to 1/8-inch thickness. Cut in 2 x 3-inch rectangles and bake about 10 minutes.

Chocolate terrine:
Boil cream and add chocolate. Mix to combine. Pour into 9 x 13-inch pan and chill to set. Bring terrine to room temperature and then cut with 1/2-inch round cutter.

Chocolate sorbet:
Combine chocolate with cocoa powder. Boil water and sugar until sugar is dissolved. Pour over chocolate/cocoa mixture and stir until melted. Strain through chinois and refrigerate. Freeze in an ice cream machine.

Red berry grits:
Combine first seven ingredients and simmer until berries are soft. Strain through chinois, but do not force pulp through strainer. Bring strained juice to a boil. Combine water and cornstarch and mix until smooth. Whisk into boiling juice and boil 2-3 minutes. Strain and cool in water bath. Add remaining berries to sauce just before serving.

Assembly:
Place chocolate base in center of plate. Set cake on base and pipe on a portion of chocolate/passion fruit mousse. Press the chocolate banana cream into mousse and set the chocolate shortbread on top.

Place the chocolate terrine on shortbread and set a chocolate decoration on top with a small scoop of chocolate sorbet placed in the center. Spoon berry grits around dessert.

 

 

 

CHOCOLATE VESUVIUS     > Back to Top <

Cinnamon ice cream:
2 cups milk
3/4 cup granulated sugar
4 teaspoons all-purpose flour
1/4 teaspoon salt
3 large eggs
2 teaspoons ground cinnamon
2 cups light cream

Brownies:
1 cup (2 sticks) unsalted butter
6 ounces bittersweet chocolate, coarsely chopped
2/3 cup all-purpose flour
1/4 cup unsweetened, cocoa powder
4 large eggs
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/2 cup walnuts, chopped

Chocolate cinnamon sauce:
9 ounces bittersweet chocolate
1 cup heavy cream
1 tablespoon granulated sugar
1 tablespoon ground cinnamon

Hazelnut meringue:
1 cup hazelnuts, lightly toasted, skins removed *
1-1/2 teaspoons ground cinnamon
1 cup water
1 cup granulated sugar
6 large egg whites
1/8 teaspoon cream of tartar

*Note: To toast hazelnuts, position a rack in the center of the oven and preheat to 350o F. Spread the hazelnuts in a single layer on a baking sheet and toast for 8 to 12 minutes, shaking the pan 2 or 3 times, until the nuts are golden beneath their skins and fragrant. Wrap the nuts in a clean towel and rub with your hand to remove the skins.

Make the cinnamon ice cream:
Scald the milk in the top of a double boiler. Place the sugar, flour and salt in a bowl and blend together with a few strokes of a whisk. Whisking constantly, pour the hot milk into the flour mixture. Pour the mixture back into the double boiler and stir until it begins to thicken, approximately 3 minutes.

Place the eggs in a small bowl and whisk together. Whisking constantly, add 1/3 of the hot mixture into the eggs. Begin whisking the remainder of the hot milk and pour it into the egg mixture. Put the mixture back on top of the double boiler and cook, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon and a line drawn through the coating remains.

Strain the mixture through a fine mesh strainer into a non-corrosive container. Refrigerate until cold, 6 hours, preferably overnight.

Remove the mixture from the refrigerator, add the cinnamon and light cream and blend using a wooden spoon. Place the mixture in an ice cream maker and freeze according to the manufacturers' instructions.

Make the brownies:
Place a rack in the center of the oven and preheat to 350o F. Grease the bottom and sides of a 9-by-13-inch baking pan, lightly dust it with flour and tap out the excess.

Cut the butter into small chunks. Place the butter and chopped chocolate in the top of a double boiler and melt over hot, (but not simmering) water. Remove the mixture from the double boiler and set aside to cool. Sift together the flour and cocoa powder. Set aside.

In the 4-1/2-quart bowl of a heavy-duty electric mixer, using the whisk attachment, beat the eggs and sugar on high speed for 3 to 4 minutes, until light in color and thick in texture. Reduce the speed of the mixer to medium and add the chocolate-butter mixture and the vanilla. With the mixer on medium-low speed, add the sifted dry ingredients to the mixture and scrape down the side of the bowl as necessary.

Remove the bowl from the mixer and using a rubber spatula fold in the chopped nuts.

Pour the batter into the prepared pan and spread it evenly. Bake for 15 to 20 minutes, until firm to the touch. Remove the brownies from the oven and allow them to cool completely on a wire rack.

Make the chocolate-cinnamon sauce:
Finely chop the chocolate and place it in a small heat-proof bowl.

Place the heavy cream and sugar in a saucepan and bring to a boil. Pour the hot cream over the chocolate and stir with a wooden spoon until fully incorporated and smooth. Blend in the cinnamon. Set aside.
Make the hazelnut meringue:
Line a baking pan with parchment paper. Place a rack in the center of the oven and preheat the broiler.

Place the hazelnuts and cinnamon in the bowl of a food processor fitted with the metal chopping blade. Finely grind the nuts together with the cinnamon by pulsing the processor at 5 second intervals. Set the mixture aside.

Combine the water and sugar in a small heavy-bottomed saucepan and cook over medium-high heat, stirring until the sugar has dissolved. Continue to cook over medium-high heat without stirring, and bring the mixture to a boil. Cook until the syrup reaches the soft-ball stage (240o F) on a candy thermometer, approximately 10 minutes.

When the syrup reaches 230o F, place the egg whites into the dry, grease-free, 4-1/2-quart bowl of a heavy-duty electric mixer, and using the whisk attachment beat on medium speed until frothy. Add the cream of tartar, increase the speed to medium-high and beat the egg whites until stiff, shiny peaks form. At this point the syrup should be at 240o F. Remove the pan from the heat immediately.

With the mixer beating the egg whites at medium-low speed, slowly pour the hot syrup in a slow, steady stream into the egg whites. After all the syrup has been added, turn the mixer to medium-high speed and continue beating until the meringue has completely cooled, approximately 5 to 7 minutes. Reserve 1/4 cup of the cinnamon-hazelnut mixture and fold the remainder into the meringue using a large rubber spatula.

Fill a pastry bag fitted with a medium plain tip, such as Ateco #4, with the hazelnut meringue. Pipe the meringue onto the parchment-lined baking pan into eight spiral, cone-like shapes, each measuring approximately 2-1/2 inches in height and having a base of approximately 2 inches in diameter. Place the pan under the broiler for approximately 30 seconds, until the meringues are golden brown. Remove the pan from the oven and place on a wire rack. Assemble the desserts immediately.

Assemble the desserts:
Using a 3-inch plain round cookie cutter, cut eight rounds from the cooled brownies. Pour 1/4 cup of the cinnamon-chocolate sauce, to form a circle in the center of a dessert plate. Using the tip of a knife pull "tendrils" of sauce from the center of the circle to create a sun-like shape.

Place a brownie circle in the center of the sauce; place a scoop of the cinnamon ice cream on the brownie and top off the ice cream with a meringue top. Sprinkle the edge of each plate with some of the reserved cinnamon-hazelnut mixture. Serve immediately.

 

 

 

CHOCOLATE WALNUT CAKES WITH VANILLA CREAM     > Back to Top <

Chocolate walnut cakes:
Softened unsalted butter, for preparing the molds
10 ounces semisweet chocolate, coarsely chopped
1/4 cup water
3 tablespoons cognac or brandy
1 cup plus 2 tablespoons sifted cake flour (not self-rising)
3/4 cup walnuts
3 tablespoons unsweetened alkalized cocoa powder
1/4 teaspoon salt
18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, slightly softened
1 cup granulated sugar, used in two separate measurements
1 tablespoon vanilla extract
5 large eggs, separated (at room temperature)

Chocolate glaze:
10 ounces semisweet chocolate, finely chopped
1-1/4 cups heavy (whipping) cream
3 tablespoons light corn syrup
2 teaspoons cognac or brandy
1-1/2 teaspoons vanilla extract

Vanilla cream:
2-1/4 cup heavy (whipping) cream
5 teaspoons granulated sugar
1 teaspoon vanilla extract

Unsweetened cocoa powder, for garnish

Make the chocolate walnut cakes:
Position a rack in the center of the oven and preheat to 400o F. Generously brush the inside of six 1-cup fluted tube molds in a Bundt-lette(R) cake pan with softened butter. Do not flour the molds. (Please note that the pan will be used twice. There is enough cake batter to make 9 small cakes.)

In the top of a double boiler set over hot, not simmering, water, melt the chocolate with the water and cognac. Stir occasionally until smooth. Remove the top part of the double boiler from the bottom and cool the chocolate mixture for about 10 minutes, until tepid.

In a food processor fitted with the metal chopping blade, combine the flour, walnuts, cocoa and salt. Process for 10 to 15 seconds, until the walnuts are coarsely ground. Transfer the flour/walnut mixture to a small bowl.

In a 4-1/2-quart bowl of a heavy-duty electric mixer, using the paddle attachment, beat the butter and 3/4 cup plus 2 tablespoons of the sugar for 1 to 2 minutes, until creamy. Do not overbeat. Beat in the vanilla. One at a time, add the egg yolks, beating well after each addition. Add the melted chocolate mixture and beat until blended. Scrape the bottom and side of the bowl with a rubber spatula.

In a 4-1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at low speed, until frothy. Gradually increase the speed to medium-high and beat the whites until soft peaks start to form. One teaspoon at a time, add the remaining 2 tablespoons of sugar and continue beating the whites until stiff, shiny peaks form.

Fold one-third of the whites along with one-third of the flour/walnut mixture into the batter. One-third at a time, gently fold in the remaining egg whites and the flour/walnut mixture.

Reserve one-third of the batter for baking the second batch of cakes. Spoon the remaining batter, dividing it equally, into the buttered molds. The batter should fill each mold to 1/4-inch below the top of the tube in each mold.

Bake the first batch of cakes for 10 to 15 minutes, until a toothpick inserted into the center of each cake comes out with creamy moist crumbs clinging to it. Do not overbake.

Cover the top of the Bundt-lette(R) pan with a rectangular wire rack or a cutting board. Invert the pan holding the rack in place so that the hot cakes come out right side up onto the rack.

Wash the pan and cool it under cold water. Generously butter three of the 1-cup molds with softened butter. Spoon the remaining batter into the prepared molds. Bake and unmold the cakes in the same manner as the previous batch of cakes.

Make the chocolate glaze:
Put the chocolate in a medium bowl. In a small saucepan, set over medium heat, heat the cream and corn syrup, stirring constantly with a wooden spoon, until the mixture comes to a boil. Pour the hot cream over the chocolate. Let the mixture stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Stir in the cognac and vanilla.

Glaze the warm chocolate cakes:
Arrange the chocolate cakes so that they are all on one wire rack. Set the rack with the cakes over a baking sheet. Spoon the warm chocolate glaze over the chocolate cakes, coating them completely.

Decorate the chocolate cakes (optional):
If the chocolate cakes are not going to be served warm, they can be decorated in the following manner. Lift up the rack with the glazed cakes and transfer it to a clean baking sheet. Put the baking sheet with the glazed cakes in the refrigerator and chill for 5 to 10 minutes, to set the glaze.

Scrape up some of the leftover glaze from the used baking sheet and spoon some of it into a small paper cone or a pastry bag fitted with a coupling and a small writing tip (such as Ateco #1). Pipe thin lines of chocolate over the top of each glazed cake. Store the decorated glazed cakes under a glass cake dome or a large upturned bowl for up to 3 days at room temperature.

Prepare the vanilla cream:
In a chilled 4-1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, whip the cream, sugar and vanilla until soft mounds barely start to form and the cream is still pourable. Do not over-whip.

To serve the warm or cooled chocolate cakes:
Using a pancake spatula, transfer the cakes to the center of nine dinner plates. Carefully spoon some of the vanilla cream around the base of each cake. Put some cocoa powder in a sugar shaker. Lightly sprinkle cocoa powder over the vanilla cream and around the plate borders. Serve immediately.

 

 

 

CHOCOLATE YOGURT MOUSSE     > Back to Top <

Chocolate yogurt mousse:
2-1/2 cups nonfat plain yogurt
2 tablespoons unsweetened non-alkalized cocoa powder
1/4 Cup water
1 cup sugar
4 large egg whites, at room temperature
2 ounces semisweet chocolate
1 tablespoon powdered sugar
1/2 teaspoon vanilla extract
Cocoa powder, for garnish

Line a plastic coffee filter with a double layer of cheesecloth and place it over a glass measuring cup. Spoon the yogurt into the filter. Cover loosely with plastic wrap and allow the yogurt to drain in the refrigerator overnight.

Place 1/4 cup of the drained yogurt "cheese" in a small bowl. Cover the bowl with plastic wrap and refrigerate. Place the remaining yogurt cheese in a large bowl. Whisk in the cocoa powder, 1 tablespoon at a time, until well-blended. Set aside.

In a heavy, small saucepan, combine the water and sugar. Cook over medium-low heat, stirring with a wooden spoon, for 3 to 4 minutes, or until the sugar dissolves. Dip a clean pastry brush in warm water and wash down the side of the pan to remove any clinging sugar crystals. Raise the heat to medium and bring the mixture to a boil. Cook the mixture for 8 to 10 minutes, or until the syrup reaches 240o F (soft ball stage) on a candy thermometer. When the syrup reaches 225o F on the candy thermometer, start preparing the beaten egg whites.

In a grease-free 4-1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at low speed until frothy. Gradually increase the speed to high and continue beating until soft peaks start to form. At this point the sugar syrup should register 240o F on the thermometer. While continuing to beat at medium-low speed, gradually pour the sugar syrup down the side of the bowl into the beaten egg whites. Continue beating for 3 to 5 minutes, or until the mixture is cool and forms soft, glossy peaks when the beaters are lifted.

Melt the chocolate according to the directions in the Chocolate Melting Tips. Transfer the melted chocolate to a medium bowl.

Whisk about 1 cup of the mounted egg whites into the melted chocolate to lighten it. Whisk the lightened chocolate into the yogurt/cocoa mixture until completely blended. Using a large balloon whisk or rubber spatula, fold one-third of the egg whites into the chocolate mixture to lighten. Fold in the remaining egg whites.

Divide the chocolate mousse evenly among six dessert glasses. Refrigerate the desserts until serving.

Garnish the mousses:
Remove the reserved yogurt cheese from the refrigerator. Sift the powdered sugar over the yogurt and whisk until smooth. Whisk in the vanilla. Before serving, spoon about 1 tablespoon of the sweetened yogurt onto each mousse and sprinkle with cocoa powder if desired.

 

 

 

CLASSIC VANILLA ÉCLAIR WITH CHOCOLATE GLAZE     > Back to Top <

Choux pastry:
1 cup all-purpose flour
1 cup water
1/2 teaspoon salt
7 tablespoons unsalted butter, cut into small pieces
4 large eggs
1 large egg yolk mixed with 2 tablespoons water, for glaze

Vanilla pastry cream:
2 1/4 cups milk, divided
12 tablespoons granulated sugar, divided
1/8 teaspoon salt
1 vanilla bean, split lengthwise
6 large egg yolks
1/3 cup flour

Chocolate glaze:
3 ounces bittersweet chocolate, finely chopped
3 tablespoons heavy cream
2 teaspoons light corn syrup

Make the choux pastry:
Position a rack in the center of the oven and preheat to 400o F. Line one baking sheet with parchment paper. Place another baking sheet of equal or greater size in the oven.

Sift the flour onto a piece of waxed paper. In a medium, heavy saucepan heat the water, salt and butter just until the butter is melted. Bring just to a boil, then immediately remove the pan from the heat. Add the flour all at once and stir vigorously with a wooden spoon. Beat until the mixture is smooth and forms a ball, about 30 seconds. Return the pan to the stove and beat for 30 seconds over low heat. Remove from the heat and let the mixture cool slightly.

With the wooden spoon, beat in two eggs until thoroughly combined. Add the third egg and beat well. In a small bowl, beat the remaining egg with a fork and add it little by little until the dough is shiny and soft enough to gently fall from the spoon. Scrape the dough into a pastry bag fitted with a 1/2-inch plain tip.

Pipe the dough onto the lined baking sheet. Pressing the bag firmly, pipe the dough into 5-inch lengths.

Using the back of a fork dipped into the egg glaze, brush the dough with the glaze, pressing down lightly with the fork. Be careful not to let the egg glaze drip down onto the baking sheet. Place in the preheated oven on top of the hot baking sheet for 25 minutes, then lower the temperature to 350o F and bake for an additional 12 to 15 minutes, until the pastry is firm, crisp, and golden brown. Remove from the baking sheet and cool on a wire rack. While the éclair shells are still warm, using a plain 1/4-inch pastry tip, poke a hole at both ends of the bottom of each éclair. This helps to release the steam and also prepares them for filling.

Make the pastry cream:
In a medium heavy-bottomed saucepan, place 2 cups of the milk, half of the sugar, the salt and the split vanilla bean. Bring just to a boil and cover the pan. Turn off the heat and let the vanilla infuse for 20 to 30 minutes. Meanwhile, in a medium bowl, whisk together the egg yolks and the remaining sugar until thick and light. Whisk in the flour.

Bring the milk to a boil again and whisk in half into the prepared yolk mixture. Blend well and return to the pan. Whisk over medium-low heat until it boils. Be sure to whisk out all lumps before the pastry cream comes to a boil. Whisking constantly, cook for 2 to 3 more minutes until the cream thins slightly. Remove from the heat and place the pastry cream in a small bowl. Cover the surface of the cream with plastic wrap. Chill for at least one hour.

Not more than two hours before serving, remove the pastry cream from the refrigerator. Whisk in the remaining 1/4 cup cold milk, until the cream is smooth. Scrape the pastry cream into a pastry bag fitted with a 1/2-inch plain tip.

Make the chocolate glaze:
Place the chocolate in a medium bowl and set aside.

Place the cream and corn syrup in a microwave-safe glass measuring cup. Microwave the mixture on high 2 to 4 minutes, until the cream is bubbling. Stir the hot cream; pour it over the chopped chocolate and gently whisk until the chocolate is melted and the mixture is smooth.

Assemble the éclairs:
Pipe the pastry cream into the two holes on the bottom of the éclairs just until the pastry cream begins to bulge out. Wipe any excess pastry cream off on the side of the bowl. Place the filled éclairs back on the rack. When all of the éclairs are filled, dip the top of each into the chocolate glaze, letting the excess drip off. Place them back onto the rack to set. Éclairs are best served immediately, but will last at room temperature the entire day they are baked.

 

 

 

DARK CHOCOLATE TERRINE WITH TWO CHOCOLATE SAUCES     > Back to Top <

Dark chocolate mousse:
18 ounces bittersweet chocolate, coarsely chopped
1 cup milk
2 tablespoons granulated sugar
Pinch of salt
2 tablespoons vegetable oil
1 tablespoon dark rum
1 tablespoon vanilla extract
1-1/2 cups heavy cream

Chocolate glaze:
8 ounces semisweet chocolate, finely chopped
3/4 cup plus 2 tablespoons heavy cream
2 tablespoons light corn syrup
1 teaspoon vanilla extract

Milk chocolate sauce:
6 ounces milk chocolate, finely chopped
1/2 cup half-and-half
1 teaspoon vanilla extract

Dark chocolate sauce:
6 ounces bittersweet chocolate, finely chopped
2/3 cup heavy cream
2 tablespoons light corn syrup
2 teaspoons vanilla extract

Make the dark chocolate mousse:

Lightly grease the bottom and sides of a 9-1/4-by-5-1/4-by-2-3/4-inch metal loaf pan. Line the pan with plastic wrap so that the plastic extends about 1 inch beyond the rim of the pan.

Place the chocolate in a food processor fitted with the metal chopping blade. Process for 30 to 45 seconds, until finely chopped.

In a small saucepan, combine the milk, sugar and salt. Cook over medium heat, stirring with a wooden spoon, until the sugar dissolves and the mixture comes to a gentle boil. With the motor of the food processor running, pour the hot milk mixture through the feed tube. Process for 15 to 25 seconds, until the chocolate is completely melted. Scrape down the sides of the work bowl. Add the oil, rum and vanilla and process for 15 to 25 seconds, until the mixture is smooth and creamy. Scrape the chocolate mixture into a large bowl. Let the chocolate mixture stand for a few minutes, until tepid.

In the chilled 4-1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, whip the cream at medium-high speed until soft mounds barely start to form and the cream is still pourable. Do not over-whip the cream.

Using a large rubber spatula, gently fold one-third of the whipped cream into the tepid chocolate mixture to lighten it. Fold in the remaining whipped cream. Do not overfold the mousse, or it will become grainy. Scrape the chocolate mousse into the prepared loaf pan and smooth the top with the rubber spatula. Wrap the loaf pan in plastic wrap and aluminum foil. Freeze the terrine for at least 6 hours or overnight, until firm. (The terrine can be prepared ahead to this point and kept frozen for up to 1 month.)

Unmold the chocolate terrine:
Cover a 9-1/2-by-5-inch cardboard rectangle with aluminum foil. Remove the terrine from the freezer and unwrap the pan. Dip the loaf pan into very hot water for 2 to 3 seconds. Wipe the sides of the pan dry. Put the foil-covered rectangle on top of the chocolate terrine. Invert the loaf pan onto the cardboard rectangle and lift off the pan. Freeze the still-wrapped terrine while you prepare the glaze.

Make the chocolate glaze:

Place the chocolate in a medium bowl. In a small sauce pan, heat the cream and corn syrup over medium heat until the mixture comes to a boil. Pour the hot cream mixture over the chocolate. Let stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Stir in the vanilla. Let cool to tepid.

Remove the plastic wrap from the chilled chocolate terrine. Place the terrine on a wire rack set on a baking sheet. Spoon the tepid chocolate glaze over the terrine, coating it completely. Let the glaze set for 2 to 3 minutes, then return the terrine to the freezer for at least 1 hour.

Make the milk chocolate sauce:
Put the chocolate in a medium bowl. In a small saucepan, over medium heat, bring the half-and-half to a gentle boil. Pour the half-and-half over the chocolate. Let stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Stir in the vanilla. Let cool to room temperature. (The sauce can be prepared up to 2 days ahead and kept refrigerated. Rewarm in the top of a double boiler over hot, not simmering, water -- or in a microwave on MEDIUM [50%] power.)

Make the dark chocolate sauce:
Place the chocolate in a medium bowl. In a small saucepan, heat the cream and corn syrup over medium heat until the mixture comes to a boil. Pour the hot cream mixture over the chocolate . Let stand for 30 seconds to melt the chocolate. Gently whisk until smooth. Stir in the vanilla. The sauce should be served slightly warm or at room temperature. (The sauce can be prepared up to 2 days ahead and kept refrigerated. Rewarm in the top of a double boiler over hot, not simmering, water -- or in a microwave on MEDIUM [50%] power.)

Thirty minutes before serving time, transfer the chocolate terrine to the refrigerator.

To serve, spoon some of the dark chocolate sauce over half of each dessert plate. Spoon some of the milk chocolate sauce over the other half of each plate. With a sharp thin-bladed knife, cut the terrine into 12 slices, wiping the blade clean between each slice. Lay the slices on the dessert plates.

 

 

 

DOUBLE CRUNCH CHOCOLATE HAZELNUT SQUARES     > Back to Top <

Crispy crunch layer:
4 ounces bittersweet chocolate, coarsely chopped
3 cups cornflakes

Deep chocolate-hazelnut crunch layer:
5 ounces bittersweet chocolate, coarsely chopped
3 ounces milk chocolate, coarsely chopped
1 cup heavy cream
2 tablespoons unsalted butter, slightly softened
1/2 cup blanched hazelnuts, toasted and chopped
1 teaspoon vanilla extract

White chocolate-hazelnut mousse layer:
1/4 cup water
2 teaspoons unflavored powdered gelatin
8 ounces white chocolate, chopped
1-3/4 cups heavy cream, divided
3 tablespoons hazelnut liqueur, such as Frangelico

Garnish:
Chocolate sauce
Toasted hazelnuts, chopped

Make the crispy crunch layer:

Line a 9-inch square baking pan with aluminum foil so that the foil extends 2 inches beyond 2 opposite sides of the pan. Lightly butter the bottom and sides of the foil-lined pan.

Melt the chocolate according to the directions in Chocolate Melting Tips. Stir in the cornflakes. Scrape the mixture into the prepared pan and, using a small offset metal spatula, spread into an even layer. Refrigerate the crust while preparing the filling.

Make the deep chocolate-hazelnut crunch layer:
In the top of a double boiler over hot, not simmering, water, melt the chocolates with the heavy cream, stirring often, until smooth. Remove the pan from the heat. Whisk in the butter until melted and well combined. Whisk in the hazelnuts and vanilla.

Transfer the mixture to a medium bowl. Put the bowl in a larger bowl filled with ice water. Stir the chocolate mixture until it is cool and begins to thicken. Scrape the mixture onto the crispy crunch layer and smooth into an even layer, making sure that the chopped nuts are evenly distributed over the crust. Cover the pan loosely with plastic wrap and refrigerate for 1 hour or until cold and firm.

Make the white chocolate hazelnut mousse layer:
Place the water in a small heatproof glass measuring cup. Sprinkle the gelatin over the water and let the mixture stand for 5 minutes to soften the gelatin. Place the cup with the softened gelatin in a small saucepan with enough water to come halfway up the side of the cup. Heat the gelatin mixture in hot, not simmering water. Stir the gelatin frequently for 3 to 5 minutes, or until the gelatin dissolves and the mixture is clear. Remove the pan from the heat, leaving the cup in the water to keep the gelatin mixture warm until ready to use.

Place the white chocolate in a large bowl. In a small saucepan, bring 3/4 cup of the heavy cream to a gentle boil. Pour the hot cream over the chocolate and let the mixture stand for 1 minute to melt the chocolate. Whisk until smooth. Whisk in the warm gelatin and hazelnut liqueur. Place the bowl over a larger bowl of iced water and stir for 5 to 10 minutes, or until the mixture is cool.

In a chilled medium bowl, using a hand-held electric mixer, beat the remaining 1 cup of cream at medium speed until it begins to form soft mounds. Do not overbeat or the mousse will be grainy. Fold one-third of the whipped cream into the white chocolate mixture. Fold in the remaining whipped cream.

Scrape the white chocolate mousse over the top of the chocolate crunch layer. Refrigerate the dessert for 4 hours, until the mousse is set.

Cut and serve the squares:
Run a small paring knife around the edge of the pan where there is no foil to loosen the bars. Using the two foil ends as handles, carefully remove the bars from the pan. Gently peel off the foil. Cut the dessert into 9 squares, using a large, sharp knife and wiping the blade clean after each cut.

Serve each square on a dessert plate, drizzled with chocolate sauce and sprinkle with chopped toasted hazelnuts.

 

 

 

MILK CHOCOLATE AND GODIVA MOUSSE CAKE     > Back to Top <

Chocolate genoise:
1/2 cup all-purpose flour
1/4 cup plus 2 tablespoons unsweetened-cocoa powder
1/2 cup plus 2 tablespoons granulated sugar, divided
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 cup vegetable oil
1 tablespoon vanilla extract
3 large eggs
3 large egg yolks

Milk chocolate and Godiva mousse:
10 ounces milk chocolate, finely chopped
1/4 cup Godiva liqueur
2 tablespoons vegetable oil
2 teaspoons vanilla extract
1 1/4 cups heavy cream

Ganache:
9 ounces semisweet chocolate, finely chopped
1 tablespoon corn syrup
1 teaspoon vanilla extract
3/4 cup heavy cream

Raspberry sauce:
12 ounces frozen raspberries, thawed
1/2 cup granulated sugar
1 tablespoon raspberry liqueur, such as Chambord

Garnish: Fresh raspberries

Make the chocolate genoise:
Position a rack in the center of the oven and preheat to 350o F. Lightly butter the bottom of a 9-inch springform pan and line with parchment paper. Sift together the flour, cocoa powder, 2 tablespoons of the sugar, baking powder and salt. Set aside.

In a shallow, wide bowl, stir together the vegetable oil and vanilla. Set aside.

In a 4-1/2-quart bowl of a heavy-duty electric mixer, fitted with the wire whip attachment, whip the eggs, egg yolks and 1/2 cup sugar on medium-high until lightened and tripled in volume, about 7 minutes.

Gently fold 1/3 of the egg mixture into the oil and vanilla. Add the rest of the egg mixture and fold in. Sift 1/3 of the flour mixture over the egg mixture. Gently fold until just combined. Add the remaining flour mixture in two additions, folding until just combined. Take extreme care not to overmix as batter will deflate and compromise the height of the cake.

Pour the batter into the prepared pan. Bake for 30 to 35 minutes or until the top of the cake springs back when touched. Run a knife around the edge of the cake to loosen. Let cool completely in pan.

Make the milk chocolate and Godiva mousse:
Place the milk chocolate in a medium bowl and place over a pot of simmering water. When the chocolate is melted and smooth remove from heat. Add the Godiva liqueur, vegetable oil and vanilla, stirring to combine. Let the mixture cool to room temperature.

In a 4-1/2-quart bowl of a heavy-duty electric mixer fitted with the wire whip attachment, whip the cream at medium-high until soft peaks form. Gently fold 1/3 of whipped cream into the cooled chocolate mixture. Add the remaining cream and gently fold until just combined.

Assemble the cake:
Release the genoise from the pan, removing parchment paper on bottom. Place the cake on a 9-inch cardboard round.

Cut the cake in half horizontally. Set aside the top half. Place the ring of the springform pan around the cake. Pour half of the mousse onto the cake. Using an offset spatula, spread the mousse evenly. Place the top layer of the cake on the mousse and spread the remainder of the mousse evenly over the cake. Chill for 3 to 4 hours or until the mousse is set.

Make the ganache:
Place the semisweet chocolate in a medium bowl and stir in the com syrup and vanilla. Heat the cream to a simmer and pour over the chocolate. Stir to melt and set aside to cool.

Make the raspberry sauce:
Puree the raspberries in an electric food processor. Strain through a fine sieve into a small bowl. Stir in the sugar and Chambord. The sauce may be refrigerated until needed.

Finish the cake:
Remove the cake from the refrigerator. Run a small knife around the edge to loosen and remove the springform ring.

With a small offset spatula, cover the sides of the cake with ganache, reserving approximately 1/3 cup. With a coronet or fork, drizzle decorative lines on top of the cake. Chill for 10 minutes.

If necessary, chill the reserved ganache for 10 to 15 minutes until it is of pipe-able consistency. Place in a pastry bag fitted with a small star tip and pipe a decorative border around the edge of the cake. Chill until ready to serve. Garnish with raspberry sauce and fresh raspberries.

 

 

 

MOCHA MOUSSE MAGIC   > Back to Top <

2-1/2 cups lite silken tofu (firm), drained
1 (8-ounce) package Veganrella cream cheese or low-fat cream cheese
2 frozen bananas
3/4 cup liquid Fruitsource
1/3 cup cocoa powder
1 Tablespoon vanilla extract
1/2 cup cold soymilk lite
2 Tablespoon agar flakes
1/2 cup Florida Crystals or sugar
1/2 cup strong coffee (cold)
1/3 cup Sunspire Crystal dark chocolate chips (optional)

Place drained tofu in food processor; blend. Add cream cheese, and blend. Break frozen bananas into 3-inch chunks, and add to blended tofu. Pulse to break up chunks, then blend. Heat Fruitsource in microwave for 45 seconds or in a saucepan for 2 minutes over low heat. Place cocoa in a small bowl. Whisk in hot Fruitsource and vanilla. Add syrup to tofu mixture, and blend. Place soymilk in a small microwave-safe howl or saucepan. Stir in agar, and heat mixture just to the boiling point. Add to tofu mixture along with Florida Crystals and coffee. Add chocolate chips, and pulse just to mix. Pour mousse into a covered container, and freeze overnight.

When ready to serve, use a knife to cut chunks out of frozen mixture. Remove only what you will he serving, and return remainder to freezer. Place chunks in food processor, and pulse, then process to blend to a mousse-like consistency. Serve immediately. Garnish with fresh mint leaves if desired. Makes 12 servings.

Nutrition analysis (per serving): Protein 5 gm., carbohydrate 27 gm., Fiber I gm., Fat 5 gm., Cholesterol 0, Calcium 5 mg., Sodium 108 mg. Calories 166
From protein: 10%; From carbohydrate,: 63%; From fat: 27%

 

 

 

MOCHA MOUSSE PIE     > Back to Top <

Brownie crust:
1/4 Cup water
2 teaspoons instant espresso powder
1 box (14.1 ounces) fudge brownie mix
1/4 Cup vegetable oil
1 large egg, at room temperature
1/2 cup pecan halves, coarsely chopped

Mousse:
1 cup whole milk
1 tablespoon coffee-flavored liqueur
1 teaspoon instant espresso powder
1 box (3.5 ounces) chocolate fudge mousse mix

Garnish:
1/2 cup heavy (whipping) cream, chilled
2 teaspoons powdered sugar
1 teaspoon coffee-flavored liqueur
Chocolate curls (optional)

Make the brownie crust:
Position a rack in the center of the oven and preheat to 350o F. Lightly butter the bottom of a 9-inch pie plate. In a small glass measuring cup, stir together the water and espresso powder until the powder dissolves. In a large bowl, combine the brownie mix, oil, egg and coffee mixture with a large spoon and stir for 1 minute until combined. Stir in the pecans. Scrape the batter into the prepared pie plate and spread evenly. Bake 28 to 32 minutes, until a cake tester or toothpick inserted into the center comes out clean. Do not overbake.

Cool the brownie crust completely in the pan on a wire rack for 1-1/2 hours. Run a spatula around the edges of the crust to loosen.

Make the mousse:
In a medium bowl, stir together the milk, liqueur and espresso powder until the espresso powder is almost dissolved and add the mousse mix. Using a hand-held electric mixer, set at low speed, beat just until blended. Increase the mixer speed to high and beat for 3 to 3-1/2 minutes, until the mixture thickens.

Place the cooled brownie crust and the mousse in the freezer for 15 to 20 minutes until the mousse is firm enough to mound.

Spread the mousse over the brownie crust, mounding it slightly in the center. Return the pie to the freezer for 15 minutes, until firm enough to slice.

Make the garnish:
In a small chilled bowl, using a handheld electric mixer, set at medium-high speed, whip together the cream, sugar and coffee liqueur, until soft peaks form. Store the whipped cream in an airtight container in the refrigerator until ready to serve the pie. Store the pie in an airtight container in the refrigerator. Let the pie stand a few minutes at room temperature before serving. With a pastry bag fitted with a star tip and filled with the flavored whipped cream, decorate the top of the pie and sprinkle with chocolate curls, if desired. Or serve each wedge with a dollop of whipped cream.

 

 

 

MOCHA POT DE CRÈME IN PHYLLO CUPS     > Back to Top <

Mocha crème:
5 ounces bittersweet chocolate, coarsely chopped
2 tablespoons boiling water
1 teaspoon instant espresso coffee granules
7 large egg yolks, at room temperature
1 cup granulated sugar, divided
1/4 cup water
1 cup (2 sticks) plus 6 tablespoons unsalted butter, slightly softened
1/3 cups unsweetened alkalized cocoa powder
2 cups heavy cream

Phyllo cups:
36 sheets phyllo dough
4 tablespoons unsalted butter, melted and cooled
6 tablespoons granulated sugar, divided

Garnish:
Sweetened whipped cream
Chocolate coffee beans (available at specialty food shops)

Make the mocha crème:
Place the bittersweet chocolate in a double boiler and melt according to the directions in the Chocolate Melting Tips.

Place the boiling water in a heat-proof cup. Sprinkle the instant espresso coffee granules over the water and stir until dissolved. Cool to room temperature.

In the 4-1/2 quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg yolks at medium speed until light in color and tripled in volume. Meanwhile, in a small saucepan, place 1/2 cup sugar and 1/4 cup water. Bring to a boil over medium heat. Cook for 6 to 7 minutes or until the syrup has reached 240o F on an instant-read thermometer. (Do not stir.) Gradually beat the hot sugar syrup into the yolks in a thin, steady stream, beating constantly. Beat in the melted chocolate. At high speed, continue to beat for 8 minutes, until the mixture is completely cool.

In another 4-1/2 -quart bowl of a heavy-duty electric mixer, using the paddle attachment, beat the butter for 30 seconds at medium speed until creamy. Add the cocoa and dissolved espresso, and continue beating 5 minutes, until the mixture is light in texture. Using a rubber spatula, fold in the melted chocolate mixture into the cocoa-butter mixture until blended.

In another 4-1/2 -quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the cream until soft peaks form. Gradually beat in the remaining 1/2 cup sugar and continue to beat until stiff peaks form. Using a rubber spatula, fold one-quarter of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream. (Makes 8 cups)

Make the phyllo cups:
Position a rack in the center of the oven and preheat to 350o F. Lightly brush 6- ounce Pyrex glass custard cups with some of the melted butter. Put the cups on a baking sheet.

Stack two sheets of the phyllo dough on a large cutting board. Brush the top lightly with the melted butter then sprinkle with 1-1/2 tablespoons of the sugar. Place another sheet of phyllo on top, pressing gently. Brush the top with butter and sprinkle with another 1-1/2 tablespoons sugar.

Cut the phyllo sheet in half horizontally, then into thirds vertically to form 6 squares. Gently press a phyllo square along the bottom and sides of each of six custard cups then insert a 2-1/2 -inch foil cupcake liner in each of the centers. Repeat this process with the remaining 3 sheets of the phyllo, butter and sugar to fill six more custard cups.

Bake the cups 25 to 30 minutes, until the edges of phyllo are golden. Remove cupcake cups. Immediately remove phyllo from custard cups, then cool completely on a wire rack.

Fill each phyllo cup with mocha crème. Garnish each with a dollop of sweetened whipped cream and a chocolate covered coffee bean.

 

 

 

PEANUT BUTTER CRUNCH PIE     > Back to Top <

Nutty wafer crust:
1-3/4 cups chocolate wafer crumbs (about 35 wafers)
1/4 cup unsalted peanuts, chopped
6 tablespoons unsalted butter, melted

Chocolate-peanut butter crunch filling:
1/2 cup granulated sugar
2 tablespoons cornstarch
2 cups milk
2 large egg yolks
1/2 cup crunchy peanut butter
1/3 cup semisweet chocolate chips
1 cup heavy cream

Garnish:
Sweetened whipped cream
1/4 cup chopped unsalted roasted peanuts

Make the nutty wafer crust:
Position a rack in the center of the oven and preheat to 350o F. In a medium bowl, stir together the cookie crumbs, chopped peanuts and melted butter, until well combined. Press the mixture evenly into the bottom and up the side of a 9-inch pie plate. Bake the crust for 8 to 10 minutes, until set. Cool on a wire rack.

Make the chocolate-peanut butter crunch filling:

In a medium saucepan, off the heat, combine the sugar with the cornstarch. Gradually whisk in the milk and yolks until smooth. Place the pan over medium heat and cook, whisking constantly until the mixture comes to a boil and thickens, about 7 to 10 minutes. Whisk until smooth. Whisk in the peanut butter.

In a small bowl, combine 1 cup of the hot peanut butter mixture with the chocolate chips and stir until the chips are melted. Scrape the mixture into the prepared crust. Cover the surface of the filling with plastic wrap and chill for 1 hour, until set. Transfer the remaining peanut butter mixture to a medium bowl, cover with plastic wrap, and chill 45 minutes, until cool, but not set.

In a medium bowl, using a hand-held electric mixer, beat the heavy cream to soft peaks. Using a rubber spatula, gently fold the cream into the peanut butter mixture. Scrape the mixture on the chocolate filling and, using a small offset metal spatula, smooth into an even layer. Chill 1 hour, or until set.

Garnish the top of the pie with sweetened whipped cream and a sprinkling of chopped peanuts.

 

 

 


PEANUT BUTTER MILK CHOCOLATE MOUSSE CAKE     > Back to Top <

Peanut butter cake:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup milk
2 cups granulated sugar
3 teaspoons vanilla extract
12 tablespoons (1-1/2 sticks) unsalted butter
1 cup water
1/2 cup smooth peanut butter

Milk chocolate mousse:
1/4 cup water
2-1/2 teaspoons powdered gelatin
1 pound milk chocolate, finely chopped
2 cups heavy cream
4 large eggs
1/4 cup granulated sugar

Peanut butter icing:
1/2 cup smooth peanut butter
8 tablespoons (1 stick) unsalted butter
1/3 cup heavy cream
1/2 cup light corn syrup
4 teaspoon vanilla extract
3 cups powdered sugar

Garnish:
Chopped roasted peanuts
Melted dark chocolate

Make the peanut butter cake:
Position a rack in the center of the oven and preheat to 350o F. Butter the bottom and sides of an 11-1/2 - by l7-1/2-inch jelly roll pan. Line the bottom of the pan with parchment. Lightly dust the sides with flour, tapping out the excess.

Sift together the flour and baking soda. Set aside. In another bowl, combine the milk, sugar and vanilla. Set aside. In a medium saucepan, combine the butter, water and peanut butter. Cook over medium heat, stirring constantly until the butter melts and the mixture comes to a boil.

Add the milk mixture to a saucepan and stir until blended. Remove from the heat and add the flour in 2 additions, whisking until smooth. Pour into the prepared pan and bake for 20 to 25 minutes until the cake springs back when lightly pressed. Cool in the pan set on a wire rack.

Make the milk chocolate mousse:
Combine the water and gelatin in a small heatproof bowl and let stand for 5 minutes to soften the gelatin. Place the bowl of gelatin over a saucepan with enough water to come halfway up the side of the bowl. Heat the gelatin over hot, not simmering water for 3 to 4 minutes until completely dissolved. Remove the pan from the heat. Leave the bowl containing the gelatin in the hot water until ready to use.

Melt the chocolate according to the directions in the Chocolate Melting Tips. Set aside to cool.

In a large, chilled bowl, using a handheld electric mixer set at medium-high speed, whip the cream until soft peaks begin to form. Refrigerate until needed.

In a large bowl of an electric mixer, using the whisk attachment, beat the eggs and the sugar until blended. Remove the bowl from the mixer stand and place over a pot of hot water. The bottom of the bowl must not touch the water. Cook over medium high heat, whisking constantly for 3 to 5 minutes until the granules of sugar have dissolved and the egg mixture has reached 160o F on an instant-read thermometer. Return the bowl to the mixer stand and heat at medium high speed until the mixture is thick and pale and tripled in volume.

Remove the egg mixture from the mixer stand, and using a wire whisk, quickly whisk in the dissolved gelatin. Using a rubber spatula, fold the cooled, melted chocolate into the egg/gelatin mixture.

Gently fold 1/3 of the whipped cream into the egg mixture to lighten it, then fold all of the egg mixture into the remaining whipped cream.

Assemble the cakes:
Carefully invert the peanut butter cake onto a cutting board. Remove the pan and peel off the parchment. Using a 3-1/2-inch diameter ring mold, cut out 12 rounds from the cake.

Brush the insides of twelve 3-1/2-inch ring molds with melted butter and place on a pan lined with parchment. Set 1 round of cake in the bottom of each ring. Top each with chocolate mousse to fill completely. Using a small metal spatula, scrape the top of each mold to make the mousse level with the top of the mold. Cover with plastic wrap and freeze at least 2 hours or overnight.

Make the peanut butter icing:
In a medium saucepan, combine the peanut butter, butter, cream, corn syrup and vanilla. Cook over medium heat, stirring constantly until the butter melts and the mixture comes to a boil.

Remove from the heat and sift the powdered sugar over the mixture. Using a wire whisk, blend in the sugar until smooth. Allow the icing to cool for 15 minutes before icing the cakes.

Unmold and finish the cakes:
Using a small, sharp knife, gently cut around the edges of each mold to remove the cakes. Place the cakes on a wire rack set over a sheet pan. Spoon icing over the top, and using a small metal spatula, smooth the icing around the sides. Gently press the chopped peanuts around the sides of the cakes, covering them evenly from top to bottom. Drizzle melted chocolate in a decorative pattern over the tops. Refrigerate the cakes until ready to serve.

 

 

 

PRALINE CITRON SORBET WITH FINE CHOCOLATE PRALINE AND CITRUS SAUCE     > Back to Top <

Praline citron sorbet:
21 liquid ounces/621 ml water
9 ounces/255 grams granulated sugar, divided
3 liquid ounces/89 ml glucose or light corn syrup
0.7 ounce/20 grams lemon zest
9 liquid ounces/u paste

Fine chocolate praline:
8 ounces/227 grams white chocolate, melted
8 ounces/227 grams praline paste
8 ounces/227 grams feuilletine or corn flakes

Chocolate mousse:
8 ounces/227 grams bittersweet chocolate, melted and still warm
2 ounces/57 grams praline paste
16 liquid ounces/473 ml heavy cream
2 (1.3 ounces/37 grams) large egg yolks

Quick chocolate glaze:
6 liquid ounces/177 ml heavy cream
6 ounces/170 grams semisweet chocolate, finely chopped

Lemon tuiles:
2 ounces/57 grams cake flour
7 ounces/198 grams powdered sugar
2 teaspoons/5 grams lemon zest
1 liquid ounces/30 ml lemon juice
3 ounces/85 grams unsalted butter, melted and cooled

Citrus sauce:
6 liquid ounces/177 ml lemon juice
6 liquid ounces/177 ml orange juice
12 ounces/340 grams apricot jam, strained

Assembly:
Fresh raspberries
Orange zest
Mint

Praline citron sorbet:
In a medium, heavy-bottomed saucepan, combine water, two-thirds the sugar (6 ounces/170 grams), the glucose or corn syrup, and the zest. Cook over medium heat, stirring, until sugar dissolves. Stir in the remaining sugar (3 ounces/85 grams), and continue to heat to 175o F. Add the lemon juice and praline paste, and stir to combine. Let chill, covered, for at least four hours. Strain and freeze in ice cream machine.

Fine chocolate praline:
Combine white chocolate and praline paste until smooth and well combined. Incorporate the feuilletine and reserve.

Chocolate mousse:
Combine chocolate and praline paste. Whip cream to soft peaks and combine with beaten egg yolks. Fold into warm chocolate/praline paste mixture. Reserve, covered and refrigerated.

Quick chocolate glaze:
Bring the heavy cream to a boil in a medium saucepan. Remove from heat, add chocolate, and stir until smooth.

Lemon tuiles:
Preheat oven to 400o F. Lightly butter a nonstick sheet pan. In a small mixing bowl, combine the flour, sugar, and lemon zest. Slowly add the lemon juice and melted butter, stirring continuously.

Spread a small amount of tuile batter onto the prepared pan, forming a circle. Bake until light brown. Remove from oven and let stand to cool slightly. While tuile is still warm, drape it over a cup and press down in the center to form a tulip shape. Note: this type of tuile does not resist humidity. Store, tightly covered, in an airtight tin container.

Citrus sauce:
Combine ingredients in a small saucepan and bring to a boil. Let cool to room temperature, then refrigerate.

Assembly:
Place eight 4-inch metal ring molds (3 inches high) on a sheet pan. Fill each ring halfway up with fine praline chocolate. Spoon chocolate mousse on top to fill rings completely. Smooth the tops and chill for a few hours. Spread a thin layer of quick chocolate glaze on top. To unmold, warm the ring gently and lift it off.

Place the fine chocolate praline/ chocolate mousse cake in the center of a dessert plate. Top with a lemon tuile. Place a scoop of praline lemon sorbet inside the tuile. Spoon citrus sauce around. Garnish with mint leaves, orange zest, and fresh raspberries.

 

 

 

PUMPKIN MOUSSE PIE     > Back to Top <

Gingersnap pecan crust:
Vegetable oil, for pie plate
1-1/4 cups finely crushed ginger snap cookies (about 24 cookies)
3/4 cup pecans
1 tablespoon granulated sugar
6 tablespoons unsalted butter, melted

Pumpkin mousse:
3 tablespoons dark rum
1 tablespoon water
2-1/4 teaspoons unflavored powdered gelatin
1/2 cup granulated sugar
1/4 cup cornstarch, spooned into a measuring cup and leveled with the straight edge of a knife
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
2 cups milk, used in two separate measurements
2 large egg yolks
1 cup canned unsweetened pumpkin purée
1 tablespoon vanilla extract
1/2 cup heavy cream

Decoration:
1 cup heavy cream
1 tablespoon granulated sugar
2 teaspoons dark rum
1/4 teaspoon vanilla extract
1 tablespoon finely crushed ginger snap cookies

Make the gingersnap pecan crust:

Lightly coat the bottom and side of a 9-inch glass pie plate with oil.

In a food processor fitted with the metal chopping blade, combine the gingersnap crumbs, pecans and sugar. Process for 5 to 10 seconds, until the mixture is finely ground. Add the melted butter to the cookie crumb mixture and pulse 3 to 6 times, until the mixture is crumbly.

Scrape the mixture into the oiled pie plate. Using your fingers, press the crumbs firmly and evenly into the bottom and up the sides of the plate. Freeze the pie crust for 15 to 25 minutes, until firm.

Position a rack in the center of the oven and preheat to 350o F.

Bake the chilled pie crust for 10 to 15 minutes, until the bottom of the crust bounces back when gently pressed with a finger. Do not overbake. The crust will become firm when cool. Let the crust cool on a wire rack while preparing the pumpkin mousse filling.

Pumpkin mousse filling:
Put the rum and water in a small heat proof cup. Sprinkle the gelatin over the surface of the mixture and let the gelatin soften for 5 minutes.

In a heavy medium saucepan, combine the sugar, cornstarch, cinnamon, ginger and salt. Stir with a small wire whisk until blended. While continuing to stir slowly pour in 1/4 cup of the milk. Add the egg yolks and stir until blended. Stir in the remaining 1-3/4 cups milk.

Cook the mixture over medium heat, whisking constantly until the mixture starts to bubble. Stop stirring and let the mixture boil for 30 seconds. Remove the pan from the heat. Immediately stir in the softened gelatin until completely dissolved. Stir in the pumpkin.

Press the hot mixture through a fine-meshed sieve into a large non-corrosive bowl. Set the bowl with the hot mixture over a larger bowl of ice water. Stir for 3 to 5 minutes, until the mixture is cool and starts to thicken. Remove the bowl from the bowl of ice water. Stir in the vanilla.

In a chilled large bowl, using a hand-held electric mixer or wire whisk, whip the cream until soft mounds barely start to form and the cream is still pourable. Do not over-whip the cream.

Using a rubber spatula, fold the whipped cream into the cool pumpkin mixture just until blended. Immediately scrape the mixture into the cooled pie crust. Smooth the top of the mousse with the back of a soup spoon.

Refrigerate the pie for 3 to 4 hours, until set.

Decorate the pie:
In a chilled large bowl, using a hand-held electric mixer or wire whisk, whip the cream with the sugar, rum and vanilla until stiff peaks start to form.

Fill a pastry bag fitted with a closed star tip (such as Ateco #4) with the whipped cream. Pipe lines diagonally across the surface of the pie filling, about an inch apart. Pipe more lines on the diagonal to intersect the first, creating a lattice effect. Pipe a shell border around the edge of the pie. Sprinkle the piped lattice with ginger snap crumbs. Refrigerate until ready to serve.

 

 

 

RASPBERRY-PEACH MOUSSE ÉCLAIRS     > Back to Top <

Éclair dough:
3 large eggs, at room temperature
2/3 cup water
5 tablespoons unsalted butter, cut into 1/2-inch cubes
1/5 teaspoon salt
2/3 cup sifted all-purpose flour
1/2 teaspoon lemon zest

Raspberry-peach mousse filling:
1/4 cup cold water
1 envelope unflavored powdered gelatin
1 cup heavy cream, divided
1 tablespoon granulated sugar
4 ounces Swiss white chocolate, coarsely chopped
1/2 cup frozen raspberries, thawed
2 tablespoons Chambord liqueur
1/2 cup finely chopped fresh or canned peaches

Raspberry sauce:
One 12-ounce. bag frozen raspberries
3/4 cup granulated sugar
2 tablespoons Chambord liqueur

powdered sugar for garnish

Make the éclairs:
Position a rack in the center of the oven and preheat to 425o F. Line two baking sheets with baking parchment.

In a glass measuring cup, stir the eggs with a fork until blended. Pour approximately 2 tablespoons of the egg mixture into a small cup, leaving 1/2 cup of the egg mixture in the measuring cup.

In a medium heavy saucepan, combine the water, butter and salt. Over medium heat, stirring occasionally, heat the water mixture until the butter has melted. Increase the heat to medium-high and bring the mixture to a boil. Remove the pan from the heat.

Using a wire whisk, stir in the flour. Whisk vigorously for 20 to 30 seconds, until the mixture is smooth and pulls away from the side of the pan. Return the pan to the heat and stirring constantly with a wooden spoon, cook for 30 to 60 seconds, until the paste forms a very smooth ball. Stir in the lemon zest. Transfer the paste to a large bowl.

Pour the reserved 1/2 cup of beaten eggs over the paste and beat vigorously with a wooden spoon for 45 to 60 seconds, until the mixture forms a smooth, soft dough. The dough should hold its shape when scooped up with a spoon but be soft enough to slowly slide off the spoon when tilted. If the dough does not slide off the spoon, add 1/2 tablespoon of the reserved egg mixture, beat until smooth and retest the dough with a spoon. The remaining 1-1/2 to 2 tablespoons of egg will be used to glaze the tops of the éclairs before they are baked.

Fill a pastry bag fitted with a 5/16-inch plain tip (such as Ateco #3) with the éclair dough. Pipe 4-1/2-inch strips approximately 1/2-inch wide on the prepared baking sheets, leaving about 1 1/2 inches between éclairs. Dip your finger in some of the remaining beaten egg and gently smooth down any "tails" left from piping. Lightly brush the tops of the éclairs with more of the egg.

Bake the éclairs, one baking sheet at a time, for 10 minutes, propping the oven door open about 2 inches with the handle of a wooden spoon. Reduce the oven temperature to 375 degrees F and close the oven door. Continue baking the éclairs for 20 to 25 minutes, until they are a deep golden brown. Transfer the éclairs to a wire rack and cool completely. The éclairs may be prepared up to this point and stored in an airtight container at room temperature for one day or in the freezer for up to one month.

Make the raspberry-peach mousse filling:
Place the cold water in a small cup. Sprinkle the gelatin over the water and let it stand for 5 minutes to soften the gelatin.

In a small saucepan combine 1/2 cup of the cream and the sugar and cook over medium heat, stirring constantly, until the mixture comes to a gentle boil. Add the softened gelatin to the hot cream and whisk until the gelatin is completely dissolved.

In a food processor fitted with the metal chopping blade, process the white chocolate for 10 to 15 seconds, until finely chopped. Add the hot cream mixture through the feed tube and process the white chocolate mixture until completely smooth. Add the thawed raspberries and Chambord and process until smooth. Transfer the mixture to a medium bowl and stir in the chopped peaches.

In a chilled medium bowl, using a hand-held electric mixer set at medium speed, beat the remaining 1/2 cup of cream until soft peaks begin to form. Using a rubber spatula gently fold the whipped cream into the white-chocolate raspberry mixture. Cover the surface of the mousse with plastic wrap and refrigerate for 15 minutes, or until it has thickened to the stage where it forms soft mounds. Do not let the mousse set completely.

Make the sauce:
In a medium saucepan, combine the frozen raspberries and sugar. Cook over medium heat stirring constantly with a wooden spoon until the sugar is completely dissolved and the berries are soft. Do not let the mixture boil. Strain the raspberry mixture through a fine-meshed sieve into a bowl. Stir in the Chambord; cover and refrigerate until serving.

Assemble the éclairs:
Slice éclairs in half; remove any moist dough. Fill each éclair with about three tablespoons filling. Replace top of the éclair. Dust the éclairs with powdered sugar, if desired. To serve, drizzle some of the raspberry sauce on each dessert plate. Top with éclair. Garnish with peach slices and mint if desired.

 

 

 


ROCKETTES     > Back to Top <

Banana mousse:
26 ounces/737 grams banana purée
1 liquid ounces/30 ml lemon juice
3 liquid ounces/89 ml rum
7 (.51 ounce/17.5 grams) gelatin sheets
7 ounces/198 grams granulated sugar
3.5 liquid ounces/103 ml corn syrup
6 (6.3 ounces/179 grams) large egg whites
17.5 liquid ounces/518 ml heavy cream, whipped

Giandufa mousse:
8.8 liquid ounces/260 ml milk
5 (3.25 ounces/92 grams) egg yolks
3.5 ounces/92 grams granulated sugar
9 (.79 ounces/22.5 grams) gelatin sheets, softened
22.9 ounces/650 grams gianduja chocolate, chopped
1 quart/1 Liter heavy cream, whipped

Hazelnut dacquoise:
9.7 ounces/275 grams hazelnut flour
7 ounces/198 grams powdered sugar
1.2 ounces/34 grams cake flour
0.88 ounce/25 grams salt
10 (10.5 ounces/298 grams) large egg whites
1/2 teaspoon/2 grams cream of tartar
2.8 ounces/79 grams granulated sugar

Skirt tuiles:
7.4 ounces/210 grams hazelnut flour
10.5 ounces/298 grams granulated sugar
1 teaspoon/4 grams salt
1.76 ounces/50 grams bread flour
5.3 liquid oz/156 ml milk
5.2 ounces/150 grams unsalted butted, melted
1 teaspoon/4 grams vanilla extract

Caramelized bananas:
4 fresh bananas, peeled
8 ounces/227 grams granulated sugar
3 liquid ounces/89 ml cold water

Cocoa tuile legs:
19 ounces/539grams all-purpose flour
5 ounces/142 grams cocoa powder, sifted
2 pounds/907 grams unsalted butter, melted
2 pounds/907 grams powdered sugar
0.5 ounce/14 grams salt
0.5 ounce/14 grams vanilla extract
2 pounds 12 ounces/1.24 k egg whites

Assembly:
White chocolate, melted
Bittersweet chocolate, melted

Banana mousse:
Heat banana puree over medium heat. Add lemon juice and rum. Soften gelatin sheets in cold water. Add to warm banana puree. Cool over ice bath. In a small saucepan bring sugar and corn syrup to a boil. Cook to 248o F. Slowly pour sugar syrup into half whipped egg whites and continue to beat until mixture has cooled.

Fold whipped cream into cooled banana puree mixture. Fold in egg whites. Refrigerate.

Giandufa mousse:
In a saucepan over medium heat, bring milk to a boil. In mixer with whisk attachment, whip egg yolks and sugar together to the ribbon stage. Temper in the hot milk. Return to saucepan and cook until mixture coats the back of a spoon. Remove from heat. Add softened gelatin and stir until combined.

Place the chopped gianduja chocolate in a bowl and pour the hot milk mixture over the chocolate. Stir well until chocolate is melted and mixtures are completely combined. Cool over ice bath. Fold in whipped cream. Refrigerate.

Hazelnut dacquoise:
Sift together hazelnut flour, powdered sugar, cake flour and salt. Whip egg whites and cream of tartar until soft peaks form. Add sugar and continue to whip to stiff peak stage. Spread mixture onto two half sheet pans lined with parchment paper.

Bake at 400o F until lightly browned, approximately 12 minutes. Cool completely. Cut into twenty-four 2-1/2-inch circles.

Skirt tuiles:
Combine hazelnut flour, sugar, salt and bread flour in a medium bowl. Add milk to flour mixture while slowly stirring. Add melted butter and vanilla and mix until combined. Refrigerate.

Using a 3-1/2-inch round template, spread a thin layer of the tuile batter on to a prepared buttered pan or silicon baking mat. Bake at 350o F until golden brown. Immediately place tuile in a 4-inch bowl, pressing the sides slightly to form pleats of the skirt.

Caramelized bananas:
Cut bananas into 3/8-inch slices. Place the sugar in a medium saucepan. Cook over medium heat stirring constantly until sugar caramelizes. Carefully pour in cold water Stir until combined. Pour mixture over sliced bananas. When cool, strain bananas and reserve caramel liquid for sauce.

Cocoa tuile legs:
Preheat oven to 350o F. Line a sheet pan with parchment paper

In bowl, combine flour and cocoa powder; set aside. In mixer with paddle attachment, combine butter and sugar and mix until smooth. Mix in vanilla and salt; alternately add the egg whites and flour mixture in 4 additions and mix until smooth. Chill for at least 2 hours.

Make a stencil for the kicking legs (about 4-inch high). Place the stencil on the prepared sheet pan and spread the cocoa tuile batter thinly over it. Repeat, making 24 sets of legs. Bake the tuiles until set, 10-12 minutes. Cool.

Assembly:
Using a pastry bag, fill twelve 3-1/2-inch demisphere molds half full with banana mousse. Spread mousse over the entire interior of the mold. Place a 2-1/2-inch round of hazelnut dacquoise on top of banana mousse. Using a pastry bag, pipe a layer of gianduja mousse on top of the banana mousse. Place 3 or 4 caramelized banana slices on top of the gianduja mousse. Place a second layer of hazelnut dacquoise on top of bananas. Finish with a thin layer of banana mousse. Smooth the top with an offset spatula. Freeze until set.

Unmold the desserts.

Using a Wagner paint sprayer, spray one side with melted white chocolate. Spray the other side with melted dark chocolate.

Place on a plate and dot the top of the mold with melted chocolate. Place the tuile skirt on top of the mold. Place the legs on top of the tuile and secure with melted chocolate. Serve with fruit coulis and caramel sauce.

 

 

 

TOASTED HAWAIIAN     > Back to Top <

White chocolate butter cake:
10 ounces white chocolate, coarsely chopped
10 tablespoons unsalted butter, cut into pieces
6 large egg yolks
1/3 cup all-purpose flour
1/2 cup granulated sugar
12 large egg whites

Caramel:
1/2 cup (1 stick) unsalted butter
1-1/2 cups granulated sugar
1 cup heavy cream
1 teaspoon vanilla extract

Haupia:
3 cups coconut milk
1/4 cup cornstarch
3/4 cup caramel (recipe above)

White chocolate macadamia nut mousse:
2 tablespoons cold water
1 teaspoon unflavored powdered gelatin
3/4 cup heavy cream
6 ounces Swiss white chocolate, coarsely chopped
1/2 cup milk
1-1/2 teaspoons vanilla extract
1/2 cup toasted ground macadamia nuts (See Note)

Garnish:
Toasted macadamia nuts
Edible flowers (optional)

Note: If using salted nuts, place the nuts in a colander and rinse well. Arrange the nuts on a baking sheet in a single layer to dry.

Make the white chocolate butter cake:
Position a rack in the center of the oven and preheat to 325o F. Lightly butter the bottom and sides of a 9-by-13-inch cake pan.

Place the chocolate and butter in a stainless steel bowl and melt according to double boiler directions in the Chocolate Melting Tips. Add the egg yolks, flour and sugar to the chocolate mixture and whisk until well blended.

In a grease-free 4-1/2-quart bowl of a heavy-duty electric mixer, using a clean wire whip attachment, beat the egg whites on medium speed until they are so foamy that you can no longer see the bottom of the bowl. Increase to high speed until the whites come to stiff but not dry peaks.

Gently fold the egg whites into the chocolate mixture. Scrape the batter into the prepared pan and spread it evenly with an offset metal cake spatula.

Bake the cake approximately 40 to 45 minutes or until the center springs back when gently pressed with a finger. Transfer the pan with the cake to a wire rack and cool completely.

Make the caramel:
In a heavy, medium saucepan combine the butter and sugar. Cook over medium-high heat, stirring occasionally with a wooden spoon and dipping a pastry brush in water and washing down the side of the pan. Continue cooking the syrup for 8 to 10 minutes, or until the syrup caramelizes and turns dark amber in color Immediately remove the pan from the heat and add the heavy cream (be careful as the mixture will bubble up). Return the mixture to medium heat and whisk until smooth. Remove the pan from the heat and stir in the vanilla extract. Reserve 3/4 cup for the haupia; set aside the rest for plating.

Make the haupia:
In a medium saucepan combine the coconut milk, cornstarch and caramel. Cook over medium-high heat, whisking constantly until the mixture comes to a boil. Continue cooking for about 2 more minutes, or until it is smooth and somewhat thickened and no longer has a starchy taste. Refrigerate.

Make the mousse:
Put the water into a small, heatproof cup. Sprinkle the gelatin over the water and let the mixture stand for 5 minutes to soften the gelatin.

In a chilled medium bowl, using a hand-held electric mixer, beat the cream at medium speed just until it begins to form soft mounds. Do not overbeat. Cover and refrigerate.

Place the cup with the softened gelatin in a small saucepan with enough water to come halfway up the sides of the cup. Heat the gelatin mixture in hot, not simmering, water. Stir the gelatin frequently for about 3 minutes, or until the gelatin granules dissolve completely and the mixture is clear. Remove the pan from the heat, leaving the cup in the water to keep the gelatin mixture warm until ready to use.

Put the chocolate into a large bowl. In a small saucepan over medium heat, bring the milk to a gentle boil. Pour the hot milk over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Add the warm gelatin mixture and vanilla; whisk until smooth. Place the bowl over a larger bowl of ice water and stir for 3 to 5 minutes, or until the mixture is cool.

Fold one-third of the whipped cream into the white chocolate mixture. Fold in the remaining whipped cream, then the toasted nuts. The mousse will still be fluid at this stage. Refrigerate the mousse for 5 to 10 minutes or until it just starts to firm but is still pourable.

Assemble the desserts:
Cut the cake into 6 circles using a 3-inch ring mold as a cutter. (the cake will be very moist). Remove the cake circles from the pan and trim off the tops with a serrated knife. (Save and freeze the unused cake; the crumbs are very good for decorating the side of a cake.)

Place each cake circle into a cake ring. Fill a large pastry fitted with a plain tip (such as Ateco #6) with the haupia. Pipe a 1/2- to 3/4-inch layer of haupia into the prepared rings. Chill until set, about 5 minutes. Using a measuring cup with a spout, fill the prepared rings with about 1/2 cup of the mousse and chill for at least one hour.

Using a portable blow dryer or damp (not wet) very hot towel, carefully heat the outside of each ring mold until the edge of the filling melts slightly and remove the rings. Serve with remaining caramel sauce and chopped toasted macadamia nuts. Top with edible flowers if desired.

 

 

 

TRIPLE CHOCOLATE MOUSSE CAKE     > Back to Top <

Dark chocolate mousse layer:
2 tablespoons strongly brewed coffee, cooled
2 teaspoons vanilla extract
1-1/2 teaspoons unflavored powdered gelatin
3 large egg yolks
1-1/4 cups heavy cream, divided
3/4 cup milk
1/4 cup granulated sugar
6 ounces bittersweet chocolate, finely chopped

Milk chocolate mousse layer:
2 tablespoons strongly brewed coffee, cooled
2 teaspoons vanilla extract
1-1/2 teaspoons unflavored powdered gelatin
3 large egg yolks
1-1/4 cups heavy cream, divided
3/4 cup milk
2 tablespoons granulated sugar
6 ounces milk chocolate, finely chopped

White chocolate mousse layer:
2 tablespoons coconut rum, such as Malibu
1 tablespoon water
2 teaspoons vanilla extract
2 teaspoons unflavored powdered gelatin
8 ounces white chocolate, coarsely chopped
3/4 cup milk
1 cup heavy cream

Make the dark chocolate mousse layer:
Place the coffee and vanilla in a small cup. Sprinkle the gelatin over the mixture and let the gelatin soften for 5 minutes.

In a medium bowl, whisk the yolks until blended.

In a heavy, medium saucepan, combine 3/4 cup of the cream, the milk and sugar. Cook over medium heat, stirring occasionally, until small bubbles form around the side of the pan. Remove the pan from the heat. Gradually whisk about 3/4 cup of the hot cream mixture into the yolks until blended. Pour this mixture back into the saucepan. Continue cooking over medium-low heat, stirring constantly with a wooden spoon for 2 to 4 minutes, until the custard has thickened slightly. It is done when you can run your finger down the back of the coated spoon and a path remains in the custard for several seconds. Do not allow the custard to boil.

Remove the pan from the heat and immediately strain the custard into a stainless steel bowl. Add the softened gelatin mixture to the custard and stir until completely dissolved. Add the chocolate and stir until melted and smooth. Set the bowl over a larger bowl containing ice water and stir for 5 to 10 minutes, until cool. Remove the bowl from the bowl of ice water.

In a chilled medium bowl, using a handheld electric mixer, beat the remaining 1/2 cup of the cream until soft peaks start to form. Using a rubber spatula, fold one third of the whipped cream into the chocolate mixture. Fold in the remaining whipped cream. Scrape the mousse into a 9-by-3-inch springform pan and, using a small offset metal cake spatula, smooth it into an even layer. Place the pan in the freezer for 1 hour, until the mousse is firmly set.

Make the milk chocolate mousse layer:
Follow the procedure in the steps above, substituting the ingredients listed for the milk chocolate mousse layer for those in the dark chocolate mousse layer, and pouring the milk chocolate mousse over the dark chocolate mousse layer in the pan. Place the pan in the freezer for 1 hour, until the mousse is firmly set.

Make the white chocolate mousse layer:
Place the rum, water and vanilla in a small, heatproof cup. Sprinkle the gelatin over the mixture and allow it to soften for 5 minutes. Place the cup with the softened gelatin in a small pan with enough water to come halfway up the sides of the cup. Heat the gelatin mixture in hot, not simmering, water. Stir the gelatin frequently for 3 to 5 minutes, or until the gelatin granules dissolve completely and the mixture is clear. Remove the pan from the heat, leaving the cup in the water to keep the gelatin mixture warm until ready to use.

Place the chocolate in a large bowl. In a small saucepan over medium heat, bring the milk to a gentle boil. Pour the hot milk over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Add the warm gelatin mixture and whisk until smooth. Place the bowl over a larger bowl of ice water and stir for 5 to 10 minutes, or until the mixture is cool.

In a chilled, medium bowl, using a handheld electric mixer, beat the cream at medium speed just until it begins to form soft mounds. Do not overbeat or the mousse will be grainy. Fold one-third of the whipped cream into the white chocolate mixture. Fold in the remaining whipped cream. Scrape the white chocolate mousse onto the milk chocolate mousse layer, smoothing the top with a cake spatula. Place the cake in the freezer for 2 hours, until the top layer is firmly set.

Unmold the cake:
Using a portable hair dryer or a damp, hot towel, carefully heat the outside of the springform pan slightly. Release the clamp on the side of the springform pan and gently remove it. Using a large metal spatula, gently transfer the cake from the bottom of the springform pan to a serving platter. Place the cake in the refrigerator for at least 1 hour before serving, to defrost.

 

 

 

TRIPLE LAYER CHOCOLATE MOUSSE CAKE     > Back to Top <

Chocolate mousse:
28 ounces semisweet chocolate, coarsely chopped
1-1/3 cups milk
1/2 cup granulated sugar
Pinch of salt
1/2 cup vegetable oil
2 tablespoons vanilla extract
3 cups heavy cream

Devil's food cake:
4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
8 ounces semisweet chocolate, coarsely chopped
1 cup water
1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
1 cup light brown sugar
2 teaspoons vanilla extract
4 large eggs
1-1/3 cups buttermilk

Ganache glaze:
12 ounces semisweet chocolate, coarsely chopped
2 cups heavy cream

Assembly:
25 Oreo cookies

Make the chocolate mousse:
Put the chocolate in a food processor fitted with the metal chopping blade. Process for 20 to 30 seconds, until finely ground.

In a small saucepan, combine the milk, sugar and salt. Cook over medium heat, stirring with a wooden spoon, until the sugar dissolves and the milk comes to a boil. Remove the pan from the heat.

With the motor of the food processor running, pour the hot milk through the feed tube. Process for 10 to 20 seconds, until the chocolate is completely melted. Using a spatula, scrape down the side of the work bowl. Add the oil and vanilla extract; process for 5 to 10 seconds, until the mixture is creamy. Scrape the chocolate mixture into a large bowl and cool for about 5 minutes, until tepid.

In a chilled 4-1/2-quart bowl of a heavy-duty electric mixer fitted with the wire whisk attachment, whip the cream until soft mounds barely start to form and the cream is still pourable. Do not over-whip the cream.

Using a large rubber spatula, gently fold one-third of the whipped cream into the tepid chocolate mixture to lighten it. Fold in the remaining whipped cream. Do not overfold the mousse or the texture will be grainy. Cover with plastic wrap and chill for 6 to 8 hours or overnight, until firm.

Make the cake:
Grease three 10-inch round cake pans. Cut three 10-inch circles of waxed paper and place in the bottom of each pan. Grease the pan well and the flour, tapping out the excess. Set aside. Place the oven racks two shelves apart. Preheat the oven to 350o F.

Sift together the flour, baking soda and salt. Set aside. Place the coarsely chopped chocolate and the water on top of a double boiler and turn heat to medium-high, whisking occasionally until smooth. Remove from the top of the double boiler and cool slightly.

Meanwhile, in a 4-1/2-quart bowl of a heavy-duty electric mixer using the paddle attachment, cream together the butter and the sugars. Add the vanilla. Add the eggs one by one, mixing on medium speed until blended. Using a rubber spatula, scrape down the sides of the bowl. With the mixer at its lowest speed, add half the dry ingredients and then half of the buttermilk. When blended, add the remaining buttermilk and the chocolate mixture. Mix until blended then add the remaining dry ingredients. Mix on medium speed just until blended and the flour lumps disappear. Divide evenly among the three prepared pans and smooth the tops with an offset metal spatula. Bake for 28 to 32 minutes, or until a toothpick comes out clean. Remove the pans from the oven and place on wire cooling racks. Cool for 15 minutes and invert. Peel off the waxed paper and cool completely.

Begin to assemble the cake:
Place a dab of chocolate mousse and then a layer of the cooled cake on a 10-inch cardboard cake circle or the circular insert of a tart pan. Using a large rubber spatula, place about one-quarter of the chilled chocolate mousse on top of the first cake layer. Using a metal cake spatula, spread the mousse evenly not quite to the sides of the cake. There should be slightly less than one-half inch of mousse on top of the cake. Place the second cake layer on top and repeat the mousse layer. Place the third cake layer on top, then spread the remaining chocolate mousse over the top and sides of the cake, coating smoothly and evenly. Place the cake in the freezer for a minimum of four hours.

Make the ganache glaze:
Place the coarsely chopped chocolate in a food processor fitted with the metal chopping blade. Process for 20 to 30 seconds, until finely ground. Place in a large bowl. In a medium pan, scald the heavy cream and pour over the chocolate. Using a metal whisk, gently stir until smooth and melted. Continue stirring until the ganache is room temperature or just slightly warmer.

Glaze and garnish the cake:
Place the Oreos in a food processor fitted with the metal chopping blade. Process for 20 to 30 seconds, until finely ground.

Remove the cake from the freezer and place on a wire rack that has been set over aluminum foil or a sheet pan. Slowly pour the ganache over the top of the cake, smoothing with a large metal cake spatula. When the top has been coated, slowly pour the ganache around the sides of the cake so it drips down and coats the sides. Use the spatula to spread the ganache evenly over the sides of the cake. When completely coated with the ganache, scoop the Oreo crumbs with your hand and press them onto the sides of the cake, coating its entirety. Refrigerate until ready to serve.

 

 

 

TULIPE NOIRE AUX EPICES     > Back to Top <

Cocoa cake layer:
1/2 cup plus 2 tablespoons sifted cake flour (not self-rising)
1/2 cup plus 3 tablespoons granulated sugar, divided
1/3 cup sifted unsweetened alkalized cocoa powder
1 teaspoon double acting baking Powder
1/8 teaspoon salt
2 large eggs plus 3 egg whites, at room temperature
1/4 cup plus 2 tablespoons vegetable oil
2 teaspoons vanilla extract

Chocolate mousse layer:
7 ounces semisweet chocolate, coarsely chopped
1/3 cup milk
2 tablespoons granulated sugar
2 tablespoons vegetable oil
1 tablespoon dark rum
1 tablespoon vanilla extract
1 cup heavy cream

Spiced custard sauce:
4 large egg yolks
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
3/4 cup heavy cream
3/4 cup milk

Chocolate glaze:
12 ounces semisweet chocolate, finely chopped
1-1/2 cups heavy cream
2 tablespoons light corn syrup

Garnish:
Whipped cream
Mint leaves
Cinnamon

Make the cocoa cake layer:
Position a rack in the center of the oven and preheat to 350o F. Line a 17-1/2-by-11-1/2-inch jellyroll pan with aluminum foil leaving a 2-inch overhang on the short ends. Fold the overhang underneath the pan. Butter the foil and sides of the pan. Lightly dust the bottom of the pan with flour and tap out the excess.

In a small bowl, using a wire whisk, stir together the flour, 1/2 cup of the sugar, cocoa, baking powder and salt until thoroughly blended.

In a large bowl, using a wire whisk, heat the two whole eggs, oil and vanilla until frothy. Stir in the flour mixture until blended. The mixture will be thick.

In a grease-free 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at low speed until frothy. Gradually increase the speed to medium-high and beat the whites until soft peaks start to form. One teaspoon at a time, add the remaining 3 tablespoons of sugar and continue beating the whites until stiff, shiny peaks form.

Fold one-third of the beaten egg whites into the whole egg/flour mixture. One-third at a time, gently fold in the remaining egg whites. Scrape the batter into the prepared pan and spread it evenly with an offset metal spatula.

Bake the cake for 12 to 15 minutes, until the cake springs back when gently touched in the center. Run the tip of a knife around the edges of the pan. Invert the cake onto a wire rack. Carefully peel off the foil. Re-invert the cake onto another wire rack and cool completely.

Make the chocolate mousse layer:
Place the chocolate in a food processor fitted with the metal chopping blade. Process for 20 to 30 seconds, until finely ground.

In a small saucepan, combine the milk and sugar. Cook over medium heat, stirring with a wooden spoon, until the sugar dissolves and the milk comes to a boil. Remove the pan from the heat.

With the motor of the food processor running, pour the hot milk through the feed tube. Process for 10 to 20 seconds, until the chocolate is completely melted. Using a spatula, scrape down the side of the work bowl. Add the oil, rum and vanilla; process for 5 to 10 seconds, until the mixture is creamy. Scrape the chocolate mixture into a large bowl and cool for about 5 minutes until tepid.

In a chilled large bowl, using a handheld electric mixer, whip the cream until soft mounds barely start to form.

Using a rubber spatula, gently fold one third of the whipped cream into the tepid chocolate mixture to lighten it. Fold in the remaining whipped cream. Cover the mousse and set aside at room temperature while assembling the desserts.

Assemble the desserts:
Using eight 3-inch metal ring molds, cut out 8 rounds of the cocoa cake layer. Lay the molds on a baking sheet and place a cake round in the bottom of each mold. Fill a pastry bag fitted with a large plain tip with some of the chocolate mousse. Pipe the mousse on top of each round, filling each mold to the top. With a small offset metal spatula, scrape the top of each mold to level the mousse filling. Place the sheet of molds in the freezer for 2 hours.

Make the spiced custard sauce:
In a medium bowl, whisk together the egg yolks, sugar and spices until blended. In a heavy, medium saucepan, combine the cream and milk. Cook the mixture over medium-high heat until it comes to a gentle boil. Remove the pan from the heat. Gradually whisk about 1 cup of the hot cream mixture into the beaten egg yolks until blended. Return this mixture to the saucepan.

Continue cooking over medium heat, stirring constantly with a wooden spoon for 3 to 5 minutes until the custard has thickened slightly. It is done when you can run your finger down the back of the coated spoon and the path remains in the custard. Remove the pan from the heat.

Pour the hot custard into a large, stainless steel bowl. Set the bowl over a larger bowl containing ice and water for 5 to 10 minutes stirring frequently until the custard is cool. Cover the surface of the custard with plastic wrap and chill for at least one hour.

Make the chocolate glaze:
Place the chocolate in a medium bowl. In a medium saucepan, combine the heavy cream and corn syrup and heat it until it comes to a boil. Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Whisk the mixture until smooth. Cover the surface of the glaze with plastic wrap and set aside at room temperature for an hour.

Unmold and glaze the desserts:
Remove the molds from the freezer. Gently heat the side of each mold, using a portable hair dryer or a hot damp towel. Carefully slide off each mold. Place the desserts on a wire rack set over a baking sheet. Place the baking sheet in the freezer for 15 minutes.

Remove the plastic wrap from the glaze and gently whisk, until smooth. Remove the desserts from the freezer and pour the glaze over each dessert to coat it completely. Place each dessert on a plate and garnish with a rosette of whipped cream, fresh mint leaves and a sprinkle of cinnamon.

 

 

 

WARM BITTERSWEET CHOCOLATE MOUSSE CAKE     > Back to Top <

Chocolate mousse:
1-1/4 cups heavy cream
7 ounces bittersweet chocolate, finely chopped
1/4 cup water
2 tablespoons granulated sugar
4 large egg yolks

Chocolate cake:
2 cups granulated sugar
2 cups all-purpose flour
1/8 teaspoon salt
16 tablespoons (2 sticks) unsalted butter
1 cup water
4 tablespoons unsweetened, nonalkalized cocoa powder, sifted
1 teaspoon baking soda
1/2 cup buttermilk
2 large eggs, lightly beaten
1 teaspoon vanilla extract

White chocolate triangles:
13 ounces white chocolate, finely chopped, divided
1 drop liquid red food coloring

Chocolate fudge sauce:
4-1/2 ounces bittersweet chocolate, finely chopped
2 tablespoons granulated sugar
1 tablespoon light corn syrup
1/2 cup heavy cream
2 tablespoons unsalted butter

Garnish (optional):
Raspberries or other berries
Mint sprigs

Make the mousse:
In a large chilled bowl, using a hand-held electric mixer, whip the heavy cream on high speed until soft peaks start to form when the beaters are lifted. Reserve the whipped cream in the refrigerator until needed.

Melt the chocolate in a double boiler over hot but not simmering water, stirring it frequently until it is free of lumps.

Combine the water and sugar in a small saucepan and bring to a boil. While the syrup is boiling, place the egg yolks in the 4-1/2-quart bowl of a heavy-duty electric mixer fitted with the whisk attachment. Start whisking the yolks on slow speed. Gradually pour in the boiling syrup, increase the speed to high and whisk until the mixture is pale yellow and doubled in volume, about 5 minutes.

Slowly add the melted chocolate to the yolk mixture and whisk until it is well blended.

Using a rubber spatula, gently fold in the whipped cream in three batches, being careful not to deflate the volume by overfolding. Reserve the mousse in the refrigerator until needed.

Make the chocolate cake:
Place a rack in the middle of the oven and preheat it to 350o F. Butter the bottom and sides of a 9-1/2-by-13-1/2-inch cake pan and lightly dust it with flour. Sift together the sugar, flour and salt into a large mixing bowl.

Place the butter and water in a medium saucepan. Sift in the cocoa powder and bring the mixture to a boil, using a wire whisk to remove any lumps. Pour the mixture over the dry ingredients and blend thoroughly.

Dissolve the baking soda in the buttermilk and add the mixture to the batter along with the eggs and the vanilla extract, blending thoroughly.

Pour the batter into the prepared pan and bake for 30 minutes or until the cake springs back to the touch and a toothpick withdraws cleanly. Let the cake cool.

Make the white chocolate triangles:
Divide the white chocolate into 10-ounce and 3-ounce portions. In two double boilers over hot but not simmering water, melt the chocolate, stirring frequently. Keep the chocolate over the double boilers, over the flame. Put 2 drops of red food coloring into the 3-ounce bowl of chocolate and stir it in until blended.

Have ready the offset spatula and a toothpick. Place plastic wrap on the bottom of the baking sheet with some overhang on the short side, and pour the 10 ounces of melted chocolate onto it. Spread the chocolate with the spatula until it is of an overall even thickness. Pour the pink chocolate onto the white in a random, spiral motion. Using the toothpick make circular patterns on the chocolate creating a feathered design. Place the baking sheet in the refrigerator to set. When the chocolate is no longer tacky to the touch but not yet fully set, about 6 minutes, take it out of the refrigerator.

Using a sharp knife, score the chocolate into approximately 3-inch triangles. Cut a single triangle first to make sure the chocolate is of the right consistency. It should not crack along the score marks. If it does, it has set too much and you should leave the baking sheet out at room temperature for several minutes before trying again. Once you have made the cuts, refrigerate the chocolate until ready to assemble the dessert.

Make the fudge sauce:
Place the chocolate, sugar and corn syrup in a large bowl.

Bring the heavy cream to a boil in a medium saucepan. Pour the boiling heavy cream over the chocolate, sugar and corn syrup. Using a wire whisk, blend the ingredients together until the chocolate has melted. Swirl in the butter, whisking to dissolve. If not using the sauce immediately, reserve it in the refrigerator. To reheat the sauce, melt it over a simmering double boiler right before assembling the dessert.

Assembly:
Turn the cooled cake out of the pan. Cut it in half the long way using a serrated knife. Cut each half into four equal-sided, 4-inch triangles.

Place a triangle of cake in the middle of each plate and pour about 1/4 cup of the hot fudge sauce on top.

Using a rubber spatula, scrape the chilled mousse into a pastry bag fitted with a medium star tip (such as Ateco #5) and swirl a tall spiral on top of each cake, approximately 1/4 cup per portion.

At the last minute before serving, take the chocolate out of the refrigerator. Break off 8 triangles and remove the plastic wrap from the back. Place a triangle onto each spiral of mousse. If desired, garnish the plates with berries and mint.

 

 

 

WHITE CHOCOLATE BLACK PEPPER MOUSSE NAPOLEON     > Back to Top <

Apricot compote:
8 ounces dried apricots
1-3/4 cups water
1/2 cup granulated sugar
1/4 cup orange liqueur, such as Cointreau or Grand Marnier

Ginger-sesame tuiles:
1/2 cup all-purpose flour
5 tablespoons sesame seeds
1 teaspoon ground ginger
12 tablespoons (1 1/2 sticks) unsalted butter, cut into tablespoons
3/4 cup granulated sugar
1 cup honey

White chocolate black pepper mousse:
7 ounces white chocolate, coarsely chopped
1-1/4 cups heavy cream
5 tablespoons water, divided
1-1/2 teaspoons unflavored powdered gelatin
4 large egg yolks
2 tablespoons orange liqueur
1 teaspoon freshly ground black pepper
1/2 teaspoon granulated sugar

Make the apricot compote:
In a medium saucepan, combine the apricots, water, sugar and orange liqueur. Cook the mixture over medium heat, stirring occasionally, until the sugar dissolves. Bring the mixture to a boil; reduce the heat to medium-low and simmer the mixture for 5 minutes. Remove the pan from the heat and allow it to cool for 15 minutes. Remove 12 whole apricots from the compote and set them aside for garnish. Pour the remaining compote into the bowl of a food processor fitted with the metal blade. Process the mixture for 30 to 45 seconds, until smooth. Transfer the purée to a small bowl, cover and refrigerate until ready to use.

Make the ginger-sesame tuiles:
In a small bowl place the flour, sesame seeds and ginger. Using a whisk, gently stir the dry mixture until combined.

In a medium saucepan combine the butter, sugar and honey. Cook the mixture over medium heat, stirring occasionally, until the butter is melted, about 5 minutes. Transfer the mixture to a 4-1/2-quart bowl of a heavy-duty electric mixer fitted with the paddle attachment. At low speed, gradually add the dry flour mixture to the butter-honey mixture. Scrape down the side of the bowl with a rubber spatula. Continue to mix the batter at low speed until just warm, about 5 minutes. Cover the bowl and allow the batter to sit at room temperature for 2 hours.

Position a rack in the center of the oven and preheat to 375o F. Spray a baking sheet with nonstick cooking spray. Drop two 1 teaspoon-size balls of the batter onto the sheet, 6 inches apart (begin by baking only 2 tuiles at a time, to get an idea of how they will spread in your oven). Bake the tuiles for 4 to 6 minutes, until golden brown. Allow the tuiles to cool for 3 to 5 minutes on the baking sheet, then carefully transfer them with a spatula to a wire rack to cool completely. Continue this baking process, respraying the baking sheet as necessary, until all the batter is used.

Make the white chocolate black pepper mousse:
Melt the white chocolate according to the directions in the Chocolate Melting Tips. Set aside to cool.

In a chilled 4-1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, whip the cream until it just begins to mound. Set aside in the refrigerator until ready to use.

Place 3 tablespoons of the cold water in a small, heatproof cup. Sprinkle the gelatin over the water and let it stand for 5 minutes to soften.

Place the cup with the softened gelatin in a saucepan with enough water to come halfway up the side of the cup. Heat the gelatin mixture over hot, not simmering, water. Stir the gelatin frequently until it dissolves completely and the mixture is clear, about 3 to 4 minutes. Remove the pan from the heat and set aside.

In a 4-1/2-quart bowl of a heavy-duty electric mixer, place the egg yolks, orange liqueur, the remaining 2 tablespoons of water, the black pepper and the sugar. Place the bowl over a pot of hot water. The bottom of the bowl must touch the water. Cook over medium heat, whisking constantly for 3 to 5 minutes, or until the yolk mixture is light and fluffy and has reached 140o F. on an instant-read thermometer. Place the bowl on the mixer stand and, with the wire whip attachment in place, beat the mixture at medium-high speed until it is thick and cool, about 5 minutes.

At low speed, beat in the dissolved gelatin mixture just until combined. Using a large rubber spatula, fold the cooled white chocolate into the mixture. Fold one-third of the whipped cream into the mixture to lighten it. Fold in the remaining whipped cream. Cover the mousse with plastic wrap and refrigerate for 15 minutes, or until firm enough to pipe.

Assemble the dessert:
Fill a pastry bag fitted with a medium star tip (such as Ateco #5) with the mousse. Place a ginger-sesame tuile on a dessert plate. Pipe some of the mousse onto the tuile. Top with a second tuile. Repeat the layering process, until you have used 4 tuiles. Sprinkle the top tuile with powdered sugar. Place 3 of the reserved apricots around the dessert and drizzle with apricot purée as desired. Repeat with the remaining tuiles and mousse to make 4 servings.

 

 

 

WHITE CHOCOLATE PASSION FRUIT MOUSSE AND CRISP FETTUCCINE NAPOLEON WITH MANGO GINGER SAUCE     > Back to Top <

Mango ginger sauce:
1 cup fresh orange juice
1 tablespoon minced fresh ginger
1 mango, peeled, pitted and coarsely chopped
1/2 mango, peeled, pitted and cut into l/4-inch cubes

Phyllo napoleons:
1/2 pound phyllo pastry dough

White chocolate passion fruit mousse:
8 passion fruits
1/4 cup water
1 envelope unflavored powdered gelatin
12 ounces Swiss white chocolate, coarsely chopped
1 cup milk
1 tablespoon vanilla extract
1-1/2 Cups heavy cream

Optional garnish:
powdered sugar, for dusting
Macadamia nuts, chopped and toasted

Make the mango-ginger sauce:
In a small saucepan over high heat, bring the orange juice and ginger to a boil. Lower the heat and simmer the mixture for 2 minutes; add the coarsely chopped mango. Remove from the heat and allow to cool, about one-half hour.

In a food processor fitted with a metal blade, puree the mixture until smooth. Strain the mixture through a fine sieve into a bowl. Add the cubed mango. Set aside.

Make the phyllo napoleons:
Position a rack in the center of the oven and preheat to 400o F. If the phyllo dough is not already in a roll, roll it up. Cut across the roll in eight l/2-inch intervals to form 8 spirals of phyllo. Toss each portion of pastry strips with your fingers to loosen them and separate them with your fingers to form 'phyllo fettucine'.

On a baking sheet, gently mound the fettucine into sixteen 3-inch diameter circles. Bake in the oven for 7 to 9 minutes, or until crisp and lightly browned. Cool on a rack and set aside.

Make the mousse:
Using a serrated knife, cut the passion fruits in half. Scrape the seeded orange pulp of the fruits into the bowl of a food processor fitted with the metal chopping blade. Process the pulp for 15 to 25 seconds. Pass the passion fruit puree through a fine sieve into a small bowl. Set aside.

Put the water in a small, heatproof cup. Sprinkle the gelatin over the water and let the mixture stand for 5 minutes to soften the gelatin. Place the cup with the softened gelatin in a small skillet with enough water to come halfway up the side of the cup. Heat the gelatin mixture in hot, not simmering, water. Stir the gelatin frequently for 3 to 5 minutes, or until the gelatin granules dissolve completely and the mixture is clear. Remove the pan from the heat, leaving the cup in the water to keep the gelatin mixture warm until ready to use.

Put the chocolate into a large bowl. In a small saucepan over medium heat, bring the milk to a gentle boil. Pour the hot milk over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Add the warm gelatin mixture and vanilla; whisk until smooth. Place the bowl over a larger bowl of iced water and stir for 5 to 10 minutes, or until the mixture is cool.

In a chilled, medium bowl, using a hand-held mixer, beat the cream at medium speed just until it begins to form soft mounds. (Do not overbeat or the mousse will be grainy.) Fold one- third of the whipped cream into the white chocolate mixture. Fold in the remaining whipped cream. The mousse will still be fluid at this stage. Refrigerate the mousse for 1 hour, or until it is firm enough to pipe.

Assembly:
Fill a pastry bag pitted with a medium plain tip (such as Ateco #5) with the white chocolate passion fruit mousse. Ladle some of the mango-ginger sauce onto a 10-inch dessert plate. Place one mound of the phyllo fettucine on top of the sauce. Pipe a mound of mousse onto the phyllo and top with another phyllo round. Garnish with the powdered sugar and crushed macadamia nuts.

 

 



 

SHALOM FROM SPIKE & JAMIE

 


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