Recipe and Ingredients list

 

Cumulative ingredients list

 

 

3 ½ cups of heavy cream

3 cups of unsalted butter

½ t of salt

1 large egg

3 T of Water

1½ cups of all-purpose flour

1 t of vanilla extract

3 egg yolks

1 4/8 cups of sugar

¾ cups of Dutch- process cocoa powder

8 oz of mint chocolate chips

4 oz of white chocolate

10 oz of dark chocolate

 

Equipment

 

 Mixer

Mixing bowl

Wisk attachment

Paddle attachment

Refrigerator

Stove

 4 Saucepans

 5 Rubber spatulas

  4 Med Bowls

Lg Bowl

 4 Sm Bowls

4 sheets of  Parchment paper

Teaspoon

½ Teaspoon

 3 Tablespoons

5-1 cup measure

4-½ cup measure

3-¼ cup measure

 1 Ruler

3 Sheet pans

1 Wire rack

Sm pastry bag

Lg pastry bag

 

 

 

 

 

 

 

 

 

 

Mint Chocolate mousse with crunchy Choco cookies

 

Mint chocolate mousse

 

1 ¼ cup heavy cream

3 Lg egg yolks

½ cup of sugar

2 T of water

8 oz of mint chocolate chips

2 T of unsalted butter

 

1. In a bowl, whip the heavy cream to soft peaks--not too stiff.

2.      In a large bowl, using a hand-held mixer, whisk the eggs until thick, about 2 minutes

3.      Combine the sugar and water and bring to a boil for 1 minute. Pour the sugar mixture over the yolks, and beat mixture again.

4.      In a bowl set over a saucepan of simmering water (the water should not touch to bottom of the bowl), melt the chocolate and butter, stirring occasionally. Remove the bowl from the heat and let cool until just warm.

5.      Fold in the egg mixture and whipped cream into the chocolate mixture until just combined. Refrigerate the chocolate mousse until set, about 2 hours.

6.      Place the mousse in a large pastry bag and pipe into decorative serving cups.

 

Cookies

 

1 cup plus 2 tablespoons granulated sugar

¾ cup unsalted butter

½ teaspoon salt

1 large egg

1 tablespoon water

1 teaspoon vanilla extract

1 ½ cups unbleached all- purpose flour

¾ cup Dutch-process cocoa powder

 

1.      In a medium-sized mixing bowl, cream together the sugar and butter. Add the salt, egg, water, and vanilla and beat until smooth. Beat in the flour and cocoa until well combined; the dough will be very stiff.

2.      Roll the dough into balls about the size of a shelled chestnut, or a “shooter” marble - the big marble you use to shoot at the little ones. (For those unfamiliar with either chestnuts or marbles, this is about 2 level teaspoons of dough.) Place the balls on parchment-lined or lightly greased cookie sheets and flatten each ball until it’s 1/8 inch thick, using the bottom of a glass dipped in cocoa powder. To get a nice crisp cookie, it’s important to press them thin use a ruler on the first one so you can see just how thin 1/8 inch is. (If you press them thinner than 1/8 inch, you run the risk of having them burn.) Place the baking sheets in the refrigerator to chill the dough for 30 minutes.

3.      Preheat the oven to 325 degrees F. Bake the cookies for 18 minutes. It’s important to bake them just the right amount of time: too little and they won’t crisp properly; too much and they’ll scorch. Watch them closely at the end of the baking time, and at the first sign of darkening edges or first whiff of scorching chocolate, remove them from the oven immediately: Remove the cookies from the baking pans and cool them completely on a wire rack.

 

White Chocolate sauce

 

1 ½ cups heavy cream

4 oz white chocolate

 

1. In a saucepan heat cream to simmering over high heat.
2. Reduce heat to medium and whisk in chocolate until melted.
3. Gently simmer sauce 20 minutes.
4. Cool to room temperature.

 

Milk chocolate sauce

 

1 ½ cups heavy cream

4 oz milk chocolate

 

1.      In a saucepan heat cream to simmering over high heat.

2.      Reduce heat to medium and whisk in chocolate until melted.

3.      Gently simmer sauce 20 minutes.

4.      Cool to room temperature.

 

Dark chocolate garnish

 

10 oz of dark chocolate

 

1.      In a bowl over a saucepan of simmering water melt the chocolate

2.      Place the melted chocolate in a small pastry bag

3.      Squeeze a design onto piece of parchment paper

4.      Place in fridge until cool

 

 

Over all process

1.      Make mousse and place in fridge

2.      While mousse is chilling make cookies

3.      While cookies are baking make both sauces

4.                    Then make the garnish

5.                    When every thing is done plate the mousse

6.      Drizzle sauce over plate

7.      Place garnish and cookies in mousse

serve