Don’t Miss the Mousse…

Amid all the spring holiday celebrating, don’t miss the mousse.
Since classic mousse can be such an airy confection…
ideal for small plate nibbles.
Celebrate Chocolate Mousse.
The Menu Shoppe has it covered…
great tips for great menus.
Take a look at our handsome product portfolio.
For very special events and galas…add menu covers as keepsake momentos.
Cheers to your springtime creations.
The decadent smoky notes of Valrhona is ideal for this mousse.
Valrhona Chocolate Mousse
1/2 pound bittersweet chocolate, preferably Valrhona, coarsely chopped, plus more for shaving
1 tablespoon Cognac or other brandy
4 large egg yolks
1/2 cup heavy cream
1/4 cup plus 1 teaspoon sugar
6 tablespoons unsalted butter, cut into small pieces
Pinch of salt
6 apricots, halved, or 3 peaches, quartered lengthwise, for serving
In a medium stainless-steel bowl, combine the egg yolks with
1/4 cup of the sugar and the Cognac. Set the bowl over a medium saucepan of simmering water. Using a handheld electric mixer, whisk the mixture constantly at medium speed until pale yellow and thick, about 4 minutes. Remove the bowl from the pan once in a while, whisking all the time, so the mixture doesn’t get too hot.
Remove the bowl from the saucepan, still whisking, and add the chopped chocolate, butter and salt. Set the bowl over the water and stir, using a wooden spoon or a heatproof spatula, over low heat until the butter and chocolate are melted. Remove the bowl from the heat and let the chocolate mixture cool to room temperature, stirring often. Refrigerate until slightly chilled, about 20 minutes.
In a medium stainless-steel bowl, whip the cream with the remaining 1 teaspoon of sugar until the cream holds soft peaks. Using a rubber spatula, blend one-third of the cream into the chocolate mixture to lighten it, then carefully fold in the remaining cream until blended. Cover and refrigerate the mousse until firm, at least
2 hours.  Spoon 1/3 cup of the mousse onto each plate. Set 2 apricot halves next to the mousse and shave some chocolate over each servings.
Pairing suggestion:  French Banyuls might be  one of the few wines that are strong and sweet enough to stand up to chocolate.
Frozen Chocolate Mousse Truffles
2 ounces semisweet chocolate, grated
2 tablespoons amaretto liqueur
1/2 cup sugar
3 large egg yolks
3/4 cup whipping cream
2 ounces semisweet chocolate, grated
1/2 cup toasted almonds, finely chopped
Whisk sugar and yolks in medium bowl until thick. Bring cream to boil in heavy medium saucepan. Gradually whisk hot cream into yolk mixture. Return mixture to same saucepan and stir over medium-low heat until custard thickens and coats spoon, about 3 minutes (do not boil). Remove from heat. Add chocolate to hot custard–stir until melted and smooth. Mix in amaretto. Cover and freeze until firm enough to shape, at least 3 hours and up to 24 hours.  Using 1 tablespoonful mixture per truffle, shape mixture into rounds–roll some rounds in almonds and some in chocolate. Arrange in single layer in waxed paper-lined container. Freeze up to 1 month. Serve frozen.
Pure and pristine…a classic for holidays.
White Chocolate Mousse
2 large eggs
1/3 cup sugar
3 tablespoons Frangelico
6 ounces good-quality white chocolate, chopped
1 cup chilled whipping cream
Whisk eggs, sugar and Frangelico in large metal bowl to blend. Set bowl over saucepan of simmering water
(do not allow bottom of bowl to touch water) — whisk constantly until mixture thickens and thermometer inserted into mixture registers 140°F. for 3 minutes, about 7 minutes total. Remove bowl from over water. Add white chocolate–whisk until smooth. Cool completely, whisking occasionally. Beat cream in medium bowl to medium-firm peaks. Fold whipped cream into white chocolate mixture in 3 additions (mixture will be soft). Chill until spreadable, about 3 hours.
…and this cool and fresh springtime rendition.
Frozen White Chocolate Grasshopper Mousse Pie
Crust:
Nonstick vegetable oil spray
22 chocolate wafer cookies
3 tablespoons sugar
1/4 cup unsalted butter, melted
Filling:
6 ounces good-quality white chocolate, chopped
1 cup whole milk
3 large egg yolks
2 tablespoons unsalted butter
2 tablespoons green crème de menthe
2 tablespoons light crème de cacao
3/4 cup chilled whipping cream
Shaved white and dark chocolates for trim
For the crust:
Spray 9-inch-diameter glass or ceramic pie dish with nonstick spray. Finely grind chocolate cookies and sugar in processor. Blend in butter. Press crumb mixture onto bottom and up sides of prepared dish. Freeze.
For the filling:
Combine milk and salt in heavy small saucepan. Bring to simmer. Whisk egg yolks and cornstarch in medium bowl to blend well. Gradually whisk in hot milk mixture. Return mixture to same saucepan. Stir over medium-low heat until mixture thickens, about 6 minutes. Remove from heat. Add white chocolate and butter; whisk until smooth. Transfer custard to large bowl. Whisk in crème de menthe and crème de cacao. Set custard over another large bowl of ice water until cold and thick but not set, stirring often, about 30 minutes. Whip cream in medium bowl until stiff peaks form. Stir 1/3 of whipped cream into custard. Fold in remaining whipped cream. Pour filling into crust. Freeze at least 5 hours or up to 2 days. Trim with shaved chocolates.
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This entry was posted in brunch, chocolate, desserts, holiday, intermezzo, menus, National Food Holiday, patisserie, small plates and tagged , , , , , . Bookmark the permalink.

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