BLAKE’S MINI MARTINI CHOCOLATE MOUSSE
Recipe By Chef Sean Finley
Chef Sean Finley says: “I’m fortunate to have several very talented sous chefs who work with me in our kitchens. As all executive chefs are, I’m constantly training my staff so that I may pursue new projects and design more menus and experiences for our guests to enjoy. Without good people around you nothing extra gets accomplished, you find yourself in just “survival mode” and that isn’t what we strive for.
“This dessert was created by my sous Chef, Blake Steinford, it has been our ‘go-to’ finish for our large bone-in ribeyes and prime rib at the High Adventure Lodges.”
INGREDIENTS
- 1 quart Heavy Whipping Cream
- 1 cup sugar
- 1 cup cocoa powder
- 1 shot Bailey’s
- ¼ cup coffee
- 1 tablespoon Vanilla Extract
Grand Marnier Whipping Cream
- 5 minutes prep
- 4 hours cooling
- Yields: 1 quart
- 1 quart heavy whipping cream
- 1 cup sugar
- 1 shot Grand Marnier
PROCESS:
- Cool mixing bowl and whisk in the freezer
- Using the mixer at a medium speed add the Heavy Whipping Cream and gradually add half of the Sugar and half of the cocoa powder
- Add the Irish cream, coffee, and vanilla extract
- Gradually add the remaining Sugar and Cocoa powder
- Maintain this speed until the Cream has a stiff peak
- Place in the refrigerator for at least 4 hours
WHIPPING CREAM PROCESS:
- Cool mixing bowl and whisk in the freezer
- Using the mixer at a medium speed add the heavy whipping cream
- Add the sugar and Grand Marnier
- Continue whipping the liquid until it turns to a fluffy whipped cream
- Place in refrigerator for at least 4 hours
To Prepare:
- Chill mini or full size martini glasses in the refrigerator for 2 hours.
- Decorate the inside of the glass with a swirl of raspberry syrup, fill the glasses with the mousse (a pastry bag and tip works best), top the mousse with a swirl of the whip cream, and then shave little bits of your favorite hard chocolate on top.
- The desserts can be made several hours ahead of your meal and kept in the refrigerator until service.
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