Chef Jacques Torres Chocolate Mousse In Dark Chocolate Flower Bowls Recipes

CHOCOLATE MOUSSE

Steps:

• Whip the cream to soft peaks and add about 1/3 of the melted chocolate. Fold gently with a rubber spatula. Mix the remaining chocolate into the whipped cream. Mix only until combined, as you will deflate the cream if you overmix. Place the mousse in a large pastry bag and pipe into decorative serving cups.

CHEF JACQUES TORRES' CHOCOLATE MOUSSE IN DARK CHOCOLATE FLOWER BOWLS

Steps:

• Place a 1-quart saucepan half-filled with water over high heat and bring it to a simmer
• Make a double boiler by setting a large mixing bowl over the simmering water
• Place the chopped chocolate in the bowl and heat until completely melted, stirring occasionally
• It is important to melt the chocolate fully to avoid lumps in the finished mousse
• Be careful not to overheat or burn the chocolate
• The chocolate will be a little bit warmer than your hands when fully melted
• Remove the mixing bowl from the heat and set aside
• Place the heavy cream in a medium-size mixing bowl and whip to soft peaks with an electric mixer on medium-high speed
• Fold about one third of the whipped cream into the melted chocolate, just to bring the temperature of the chocolate closer to the temperature of the whipped cream
• This will keep the chocolate from hardening when it comes in contact with the cooler whipped cream
• Now fold the chocolate mixture into the whipped cream
• Add to finished mousse to piping bags and pipe into Dark Chocolate Flower Bowls
• For the Dark Chocolate Flower Bowls: Using tempered chocolate and inflated balloons, dip balloons in chocolate 3 times, rotating the balloon to make 3 petals: dip, rotate, dip, rotate, dip
• Shake off excess chocolate
• Lay on a parchment-lined baking sheet and put in the fridge to set, between 3 to 6 minutes
• To test if they are ready - squeeze the balloon and see if the chocolate pulls away
• If the chocolate pulls away its ready
• Take a knife and pop balloons
• Fill "flower" with chocolate mousse and garnish with berries