Recipes [1]

Harlequin Mousse

YIELD: 15 servings

Chocolate Mousse:

1½ lbs. semi sweet chocolate
1 lb. unsweetened chocolate
4 qts. heavy cream
48 each yolks
2 lbs. sugar (add a little water and boil to soft)
1 pint egg white

White Chocolate Mousse:

3 lbs. high quality white chocolate, (callebaut or similar)
4 qts. heavy cream
48 each yolks
1 lb. sugar (add a little water and boil to soft)

For chocolate mousse:

1. Melt semisweet and unsweetened chocolate together.

2. Whip heavy cream until soft peaks form and set aside.

3. Whip yolks until ribbon stage (high speed) and pour (slow speed) into the soft ball of sugar gradually down the side. Whip on medium speed until bowl is lukewarm.

4. Whip egg whites with a little sugar to a soft peak.

5. Pour the whipped egg yolks into a large mixing bowl (or use the bowl it was whipped in, if large enough.)and quickly fold in the melted chocolate. Fold in egg whites and 1 quart of the whipped cream, quickly. Fold in the rest of the whipped cream until you no longer see any whipped cream streaks (at this time you can add your flavors, vanilla, espresso, rum, etc) Pour into bowls, cups and/or on to sheet cake layers for chocolate mousses cake. Let mousse set overnight for firmer mousse.

For white chocolate mousse:

1. Melt chocolate.

2. Whip heavy cream until soft peaks form and set aside.

3. Whip yolks until ribbon stage (high speed) and pour (slow speed) into the soft ball of sugar gradually down the side. Whip on medium speed until bowl is lukewarm.

4. Pour the whipped egg yolks into a large mixing bowl (or use the bowl it was whipped in, if large enough.) and quickly fold in the melted chocolate. Fold in 1 quart of the whipped cream, quickly. Fold in the rest of the whipped cream till you no longer see any whipped cream streaks. (at this time you can add your flavors, vanilla, espresso, rum, etc) Pour into bowls, cups and/or on to sheet cake layers for chocolate mousses cake. Let mousse set overnight. for firmer mousse.

To build Harlequin Mousse: Set up rows of clear cups or wine glasses. Fill two pastry bags with each flavor. Pipe in mousses at the same time as your filling the cup. Top with whipped cream and white and dark chocolate shavings.

Recipe: Jim Okerson, Executive Pastry Chef, University of Colorado at Boulder.

For the Harlequin Mousse, have two chefs piping the different mousses into glasses at the same time to balance the white and dark chocolate.

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