Guest Chef Demonstration from the Culinary institute of America Hyde park NY

Chef Katelyn McCarthy 

 

Thanks Chef Katelyn, Great Job!!!!! <3

CHOCOLATE MOUSSE

6-8 SERVINGS

DARK CHOCOLATE 960% CACAO), FINELY CHOPPED   4.5 OZ

WHIPPING CREAM (35% FAT)            1/2 CUP

EGG WHITES               4

N2O CARTRIDGES FOR SIPHON        1

1. Pour the cream into a saucepan and bring to a boil.

2. Pour boiling cream into a bowl containing chocolate. Beat with a whisk until chocolate has melted and the mixture is smooth. Set aside to cool slightly.

3. Add egg whites and stir until thoroughly combined.

4. Pour the mixture through a fine-meshed strainer into the siphon, followed by the cream. 

5. Seal the top, then charge the siphon with the cartridge. Shake vigorously and set aside to come to room temperature. 

6. Dispense. 

Suggested garnishes- shaved chocolate, caramelized hazelnuts, chocolate pearls, etc.

Note: If you do not have a siphon, whisk the egg whites to stiff peaks and fold them in through the chocolate mixtures; however, the texture will be quite different.