The Culinary Professional 2023

Chocolate Mousse

Category:
Creams and Foams

Equipment:
Saucepan, mixing bowl, spatula, whisk

No. Servings:
14

Serving Size:
½ c. (120 mL)

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Yield:
0.5 gal. (1.9 L)

Ingredients

16 oz.

* heavy cream

12 oz.

semi-sweet chocolate, chopped finely

3 oz.

powdered sugar

28 oz.

* heavy cream

Method

Heat 16 oz. (480 g) of heavy cream until it just comes to a boil.

Place chocolate in a mixing bowl. Pour boiling cream over the chocolate. Allow to sit for three minutes undisturbed. Then, stir with a spatula until the chocolate melts into the cream and forms a smooth mixture.

Let this chocolate and cream mixture cool to room temperature.

When the chocolate and cream mixture is cool to the touch, whip 28 oz. (840 g) cream with powdered sugar until it forms soft peaks. Fold the cream into the chocolate mixture until the mousse is homogenous. Do not overmix.

**Place mousse in appropriate containers and refrigerate at or below 41°F (5°C) for at least six hours before serving.

Nutrition Information

Calories

466

Fat (g)

Protein (g)

Carbohydrate (g)

Cholesterol (mg)

128

Sodium (mg)

Key

* =

Time/Temperature Control for Safety Food

** =

Critical Control Point

† =

Ingredient/Method Note

Welcome to The Culinary Professional Recipe Collection.

Chocolate Mousse

Ingredients

Method