21 ounces Granulated sugar (1 lb. 5 oz.)
14 ounces Heavy cream
7 ounces Unsalted butter
13 ounces Extra bittersweet chocolate, chopped fine
6 ounces Unsweetened chocolate, chopped fine
1 1/2 quarts Heavy cream, whipped to soft peaks
Yield: 85 ounces
1. Place the sugar in a large heavy saucepan. Add enough water to make a wet sand, approximately 1/2 cup. Place the pan over medium high heat. Cook the sugar to a caramel stage, periodically brushing down the sides of the pot with water to prevent any sugar crystals from building up.
2. Meanwhile, place the heavy cream and butter in small pot and bring to a boil. Set aside until needed.
3. Combine the chocolates in a large bowl. Set aside.
4. When the caramel reaches a dark brown color remove from the heat and slowly add the cream and butter mixture. Be very careful of the boiling caramel because serious burns can result. When all of the cream has been added strain the mixture over the bowl of chopped chocolates. Let the chocolate and cream rest for approximately a minute and then whisk together until the chocolate is fully melted.
5. Set aside the chocolate ganache until cooled to room temperature. Once cooled, whisk in half of the whipped cream. Fold in the remaining cream. Use the mousse immediately.
6. Yield: 5 lb. 5 oz.
Yield: 85 ounces
14 ounces Heavy cream
7 ounces Unsalted butter
13 ounces Extra bittersweet chocolate, chopped fine
6 ounces Unsweetened chocolate, chopped fine
1 1/2 quarts Heavy cream, whipped to soft peaks
Yield: 85 ounces
1. Place the sugar in a large heavy saucepan. Add enough water to make a wet sand, approximately 1/2 cup. Place the pan over medium high heat. Cook the sugar to a caramel stage, periodically brushing down the sides of the pot with water to prevent any sugar crystals from building up.
2. Meanwhile, place the heavy cream and butter in small pot and bring to a boil. Set aside until needed.
3. Combine the chocolates in a large bowl. Set aside.
4. When the caramel reaches a dark brown color remove from the heat and slowly add the cream and butter mixture. Be very careful of the boiling caramel because serious burns can result. When all of the cream has been added strain the mixture over the bowl of chopped chocolates. Let the chocolate and cream rest for approximately a minute and then whisk together until the chocolate is fully melted.
5. Set aside the chocolate ganache until cooled to room temperature. Once cooled, whisk in half of the whipped cream. Fold in the remaining cream. Use the mousse immediately.
6. Yield: 5 lb. 5 oz.
Yield: 85 ounces
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