Chocolate Mousse Recipe

Presented at Kiwi Foo in February 2010

Transcript

1. Chocolate Mousse
   Foo 2010
   

   View Slide

2. Sabato
   http://sabato.co.nz
   

   View Slide

3. Cocoa content
   !=
   sole defining characteristic
   for chocolate
   

   View Slide

4. Grands Crus:
   • Trinitario
   • Criollo
   • Forestero
   Ground + Conched 30 to 100 hours
   

   View Slide

5. • 160 g Milk Chocolate
   • 100ml Milk
   • 4g Gelatine
   • 200ml Cream
   • 640g Milk Chocolate
   • 400ml Milk
   • 16g Gelatine
   • 800ml Cream
   

   View Slide

6. • Melt chocolate
   • Boil milk
   • Add gelatine
   • Add milk to chocolate
   • Cream to soft peaks
   • Add chocolate to cream
   • Pour in serving containers
   

   View Slide

7. WAIT at least ONE hour!
   

   View Slide

8. http://en.wheelinggourmet.com
   

   View Slide