|real NYC Chocolate Mousse
|Contributed by Surf66
|I once was a kitchen manager/chef in a linen service hotel restaurant. We had some great dishes. But the BEST was a chocolate mousse recipe bought by our owner from a chef in NYC. Keep in mind this is a recipe for 40 to 50 servings.
Chocolate Mooose (Mousse)
Ingredients: 2 1/4 lbs. Chocolate
1 ½ cups choc mint liquer plus a medium pour of caramel coloring
¾ cup O.J. or the juice of 3 oranges
12 oz. Sugar
48 egg youlks
4 qt heavy cream
1 1/2 gelatin plus 6 oz H2O
large double boiler , restaurant 3 speed 5 gallon mixer, strainer, large pastry bag
give yourself adequate time to prepare this using exact measurements it must be prepared carefully.
1. In a double boiler : melt 2 ¼ lbs choc plus 1 ½ choc mint liquer and juice of 3 OJ’s
2. Add a medium pour of caramel coloring.
3. Heat until melted and smooth
Whip 4 quarts of heavy cream until it peaks (don’t overwhip) Speed #2 on large mixer
Transfer this into clean bus pan and put in reefer to chill.
Clean mixing bowl:
Whip 48 egg yolks plus 12 oz. Sugar (speed #3) ….whip until smooth and creamy and lite yellow in color the consistency of whipped cream.
ADD…a mixture of 1 ½ oz. Gelatin and 6 oz. Roomtemp water whipped well and added to yolks and sugar immediately.
STRAIN….chocolate from double boiler INTO the yolk-sugar-gelatin mixture and mix well (speed #1)
ADD….chocolate/yolk/sugar/gelatin mixture to whipped cream and mix well.
Transfer to large pastry bag with large opening and squeeze into small 4 or 6oz. stemmed wine type glasses and finish with a mint leaf or sprig.
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