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  • EXECUTIVE FORUM Culinary Networkpresented by Catersource, Miami 2013

    page 1 of 2

    Coconut Chocolate Mousse Cake (serves 50)

    Chef Rachanee Keovorabouth

    Thomas Caterers of DistinctionIndianapolis, IN

    IngredientsChocolate Mousse2.59 lbs chocolate, semi-sweet1.3 pints heavy cream26 Eggs, yolks only3-1/4 cups sugar16 oz egg whites, whipped1.95 Quarts heavy cream6-1/4 Tbsp gelatin, powdered1.29 Cups water

    Coconut Mousse37.6 oz heavy cream3-3/4 Tbsp gelatin, powdered7-1/2 Tbsp water10 Tbsp sugar, confectioner13.6 oz coconut milk

    Pound Cake Base7 lbs pound cake33 oz cream of coconut12-1/2 oz sweetened coconut flakes

    Recipe:Chocolate Mousse: Melt chocolate and heavy cream over double broiler, set aside. Beat egg yolks and sugar over double boiler, until the eggs are cooked. This will take 20 minutes.

    Mix egg yolks, chocolate and gelatin (pre-melted in the water).

    Whip heavy cream to about 1/2 whipped. Add the whipped egg whites.

    Fold this mixture into chocolate mixture.

    Coconut Mousse:Beat the heavy cream until medium peaks, set aside.

    Sprinkle the gelatin over the water until it is fully absorbed and let set for 5 minutes.

    Heat the gelatin and water until dissolved.

    Heat the coconut milk with the confectioners sugar until sugar is dissolved.

    Add the gelatin mixture to the coconut milk mixture and then cool down rapidly in a bowl over an ice bath until it starts to slightly thicken.

    Add 1/3 of the whipped cream to the coconut mixture and whisk vigorously.

    Fold in the rest of the cream in two stages, until well combined and smooth.

  • EXECUTIVE FORUM Culinary Networkpresented by Catersource, Miami 2013

    page 2 of 2

    Coconut Chocolate Mousse Cake (cont.)Pound Cake Base Assembly:Slice the pound cake into 1/2 inch slices.

    With a 3 inch ring cutter, cut out the center of the cake and place in into a parchment lined pvc pipe mold.

    Drizzle the cream of coconut that has been slightly heated.

    Pipe the chocolate mousse halfway up the ring mold and be sure to level the mousse as much as possible.

    Next, pipe in the coconut mousse to the top.

    Dust with sweetened flaked coconut.

    Refrigerate for a minimum of 4 hours.

    Edible QR Code Coconut Macaroon Ingredients11 oz egg, whites2-3/4 cups sugar1/2 tsp salt2-3/4 tsp vanilla, pure1.35 cups flour60 oz coconut flakes2 lb white chocolate

    1.45 each edible rice paper for logos32 oz chocolate sauce 14 oz macadamia nuts 50 chocolate cigarettes

    Recipe:Whisk the egg whites and sugar over a double boiler until light and fluffy.Add the salt and vanilla.Combine the flour and coconut and mix into the egg mixture until all is well incorporated.Pour mixture onto a silpat lined sheet pan and spread evenly to a thin layer.Bake at a 350F degree oven until golden brown. Approximately 8 minutes.Take out of the oven and allow to cool for 1 minute. With a 2-1/2 inch ring cutter, cut a perfect circle out of the flattened macaroon and remove the excess.Allow the circle macaroons to cool completely.Temper white chocolate and spread one side of the cookie completely.Place a QR code that has been printed out of Potato Paper onto the white chocolate before it sets.Place the QR code side up and allow the set.

    Garnish Plate with chocolate sauce, chopped macadamia nuts, and a chocolate cigarette.