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Bitter Sweet
Chocolate Mousse with Coffee Cognac Whipped
Cream
by Chef Remy
- The BROADMOOR
Serving 12
Bitter Sweet Chocolate Mousse
Milk 22.04 oz
Yolks 5.29 oz
Sugar 3.95 oz
Chocolate 65% 31.74 oz
Heavy Cream 39.68 oz
In a medium size sauce pot bring milk to boil. In a
mixing bowl combine yolks and sugar. Using a whisk, mix
energetically until the mixture turn into a pale yellow
color. Poor the milk over the yolks mixture and stir
well. Bring the mix back to the pot and cook on a medium
heat stirring constantly. At this stage you have what we
call a “Crème Anglaise”. Make sure the Crème Anglaise is
not boiling at any times. When the Crème Anglaise coats
the back of a spoon, removes immediately from the heat
and strain over chocolate. With the whisk stir well
until homogenous. Let cool to room temperature. Whip
heavy cream to soft peak and fold in chocolate cream.
Fill 12 glasses and refrigerate.
Coffee Cognac Whipped Cream
Heavy Cream 17.63 oz
Sugar 2.82 oz
Coffee Bean crushed 1.41 oz
Cognac 2.46 oz
In a medium size sauce pot bring heavy cream, sugar and
Cognac to boil. Add coffee and let steep for 3minutes.
Strain and refrigerate at least 4 hours.
Serving:
Whip cream medium peak. Spoon some whipped cream over
chocolate mousse. Dust with cocoa powder and serve. |
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