Dark Chocolate Mousse
Recipe courtesy of Jennie Miller, Pastry Chef, Union League Club of Chicago
Ingredients
- heavy cream - 200 gms.
- corn syrup - 40 gms.
- kosher salt - 2 gms.
- Felchlin Maracaibo Classificado 65% - 250 gms.
- heavy cream - 550 gms.
Instructions
- Heat smaller portion of whipped cream, corn syrup and salt in a non-reactive stainless steel pot. Bring just to a boil.
- Pour hot cream over chocolate to melt.
- Use an immersion blender to emulsify the chocolate and cream together.
- Add remaining cold cream to mixture while continuing to blend.
- Allow mixture to crystalize overnight or at least for 4 hours in cooler.
- Add contents to the bowl of a stand mixer with whip attachment and whip just to medium stiff peaks.
- Add contents to piping bag and use as desired.
Chef's note: If you over-mix this item, there is no turning back or fixing it. Be very cognizant to not over-mix.
