Serious Chocolate with Chef Susan Holding

Bekah Kate’s


Susan Holding, The Little French Bakery



Chocolate Caramel Mousse

Based on recipe adapted from Le Cordon Bleu, Paris

60 gm water

90 gm sugar

150 gm whipping cream

105 gm egg yolks

270 gm chocolate

550 gm whipping cream

Make caramel with water and sugar. Add cream, heat to dissolve caramel pieces and pour over moving yolks in mixer. Beat until cool. Heat chocolate and fold into cooled egg mixture. Fold in whipping cream.

Glaze au Chocolat

Adapted from Cocolat by Alice Medrich

240 grams chocolate (8 oz.)

180 grams unsalted butter (6 oz.)

1 TBSP corn syrup

3-5 tsp. water as desired

Melt ingredients together, stirring slowly until smooth. May be done over bain marie (double boiler) or in the microwave on 70-80% power.


1 cup (6 oz) semisweet chocolate chips

2 TBSP unsalted butter

2 TBSP heavy cream

2 TBSP rum or other liqueur

Tempered chocolate for dipping

½ cup unsweetened cocoa powder (for coating truffles)

Combine all ingredients except cocoa powder in a double boiler over low heat, stirring occasionally until melted and smooth. Chill/cool at least 3 hours or until firm enough to handle.

Form into one inch balls. Dip in tempered chocolate, drop into cocoa and roll. Refrigerate until ready to serve.



1 cup (6 oz) fine chocolate

1 cup heavy cream


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