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BLAKE’S MINI MARTINI CHOCOLATE MOUSSE

BLAKE’S MINI MARTINI CHOCOLATE MOUSSE

STORY BY
PHOTOGRAPHY BY

BLAKE’S MINI MARTINI CHOCOLATE MOUSSE

STORY BY
PHOTOGRAPHY BY
‘‘

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:

  1. Cool mixing bowl and whisk in the freezer
  2. 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
  3. Add the Irish cream, coffee, and vanilla extract

f3J3A8601
  1. Gradually add the remaining Sugar and Cocoa powder
  2. Maintain this speed until the Cream has a stiff peak
  3. Place in the refrigerator for at least 4 hours

WHIPPING CREAM PROCESS:

  1. Cool mixing bowl and whisk in the freezer
  1. Using the mixer at a medium speed add the heavy whipping cream
  1. Add the sugar and Grand Marnier
  1. Continue whipping the liquid until it turns to a fluffy whipped cream
  1. Place in refrigerator for at least 4 hours

To Prepare:

  1. Chill mini or full size martini glasses in the refrigerator for 2 hours.
  1. 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.
  2. The desserts can be made several hours ahead of your meal and kept in the refrigerator until service.
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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:

  1. Cool mixing bowl and whisk in the freezer
  2. 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
  3. Add the Irish cream, coffee, and vanilla extract

f3J3A8601
  1. Gradually add the remaining Sugar and Cocoa powder
  2. Maintain this speed until the Cream has a stiff peak
  3. Place in the refrigerator for at least 4 hours

WHIPPING CREAM PROCESS:

  1. Cool mixing bowl and whisk in the freezer
  1. Using the mixer at a medium speed add the heavy whipping cream
  1. Add the sugar and Grand Marnier
  1. Continue whipping the liquid until it turns to a fluffy whipped cream
  1. Place in refrigerator for at least 4 hours

To Prepare:

  1. Chill mini or full size martini glasses in the refrigerator for 2 hours.
  1. 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.
  2. The desserts can be made several hours ahead of your meal and kept in the refrigerator until service.
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MORE RECIPES IN THE FEBRUARY-MARCH 2016 ISSUE

NOW AVAILABLE

SAVE 20% ON YEARLY SUBSCRIPTIONS

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MORE FROM THIS ISSUE

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