The holidays are a time to celebrate and enjoy the finer things. Add something beautiful and inspiring to your menu by offering a Chocolate Mousse Bomb.
This heavenly dessert is sure to delight. It incorporates Chocoa, Chefs’ Warehouse’s own premium chocolate brand that is fast becoming the go-to chocolate of choice for dessert and pastry professionals in North America. Also featuring in the recipe are the ever-reliable Cacao Barry, and Valrhona’s new Andoa Dark and Milk Chocolate (highlighted below).
FLOURLESS CHOCOLATE CAKE
110 GRS EGG YOLKS
65 GRS GRANULATED SUGAR (PART 1)
175 GRS EGG WHITES
65 GRS GRANULATED SUGAR (PART 2)
65 GRS CHOCOA 58%
20 GRS CHOCOA PURE COCOA LIQUOR
Melt 58% chocolate and cocoa liquor together, set aside. Beat egg yolks at high speed with the granulated sugar (part 1). In a separate mixing bowl, make a meringue with the egg whites and granulated sugar (part 2). Add melted chocolate mixture to the meringue, then gently add the egg yolk mixture. Bake at 325°F. Once baked, freeze immediately. Once fully frozen, cut a circle to fit the base of your desired flexipan dome mold. Keep in freezer for later assembly.
CACAO BARRY CARA CRAKINE
Spread and roll to a thickness of 2 ml in-between to Guittard sheets, then freeze. Once frozen, cut a circle to fit into your desired size flexipan dome, keep in freezer for later assembly.
TRIO OF CHOCOLATE MOUSSE
250 GRS CLOVER HEAVY CREAM
250 GRS CLOVER WHOLE MILK
100 GRS EGG YOLKS
50 GRS GRANULATED SUGAR
5 GRS CRESCENDO VANILLA PASTE
900 GRS WHIPPING CREAM
285 GRS VALRHONA GRAN CRU ANDOA 70%
365 GRS VALRHONA GRAN CRU ANDOA MILK 39%
335 GRS VALRHONA WAINA WHITE CHOCOLATE
Melt the three Valrhona chocolates (milk, dark, white) separately, and set aside. Whip the whipping cream to soft peaks and divide in three equal parts, set aside. Proceed like a crème anglaise with the remaining ingredients and, again, divide in three equal parts. Mix one part crème anglaise with the melted white chocolate, then fold in one part whipped cream and fill one-third of the flexipan mold. Place in freezer. Repeat same process with the melted milk chocolate and fill one-third of the flexipan mold on top of the white chocolate. Add the cut circle layer of the Cara Crakine. Repeat the same process one more time, with the dark chocolate, and fill the remaining flexipan mold leaving enough space to add the flourless cake, then freeze.
IRCA CHOCOLATE MIROIR
Melt in several steps in the microwave to a temperature of 110°F and apply over your frozen dome.
Decorate as illustrated.
A word on Valrhona’s new Andoa Dark 70%: this single origin from Peru offers citrus notes and intense bitterness. Named in honor of the American dialects spoken in the Peruvian Amazon, Andoa is a prime example of Valrhona’s commitment to sustainable development. Made from the best organic raw materials from fair trade sources.
…and Andoa Milk 39%
Valrhona has built strong relationships with cocoa farmers in Peru to develop certified cocoa beans. with a unique aromatic profile and produced in compliance with organic farming practices. ANDOA Milk is an extremely smooth chocolate that will enchant you with its
milky intensity and its strong chocolate flavor.
Andoa pairings: fruits, aromas, spices
70% Cocoa, Fat 42%, Sugar 29%