Bekah Kate’s
SeriousChocolate!
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.
Truffles
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.
Ganache
1 cup (6 oz) fine chocolate
1 cup heavy cream
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