Chocoluxurious! continued

From The Orchard Restaurant, Kennett Square Pastry Sous Chef Hilary Hamilton & Executive Chef Gary Trevisiani

The Orchard serves this white chocolate mousse and the accompanying pumpkin mousse atop a pumpkin cake, but a plain sheet cake will work. Cut cake into serving portions and top each with a quenelle (shaped by two spoons) each of white chocolate mousse and pumpkin mousse.

White Chocolate Mousse

Ingredients

  • 8 ½ oz. white chocolate, melted
  • 5 egg yolks
  • ¼ cup sugar
  • 2 Tbs. gelatin
  • 2 Tbs. water
  • 2 cups heavy cream
  • 3 egg whites

Instructions

  1. Mix gelatin with water to bloom.
  2. Whisk yolks with sugar until double in volume.
  3. Heat gelatin until clear. Temper into the yolks.
  4. Whip cream to medium peak.
  5. Begin whisking in mixer until firm peaks form.
  6. Mix the melted chocolate into the egg yolks.
  7. Fold in the egg whites then the whipped cream.

Mousse holds in refrigerator up to three days

Pumpkin Mousse

Ingredients

  • 3 tsp. gelatin
  • 3 tsp. water
  • 3 egg yolks
  • 3?4 cup sugar
  • 1 1?2 cups pumpkin puree (this will take about 1 large pumpkin, baked)
  • 3?4 tsp. cinnamon
  • 1?4 tsp. ginger
  • 1?8 tsp. nutmeg
  • 1?2 tsp. vanilla extract
  • 1 1?2 cups heavy cream, whipped soft

Instructions

  1. Mix gelatin with water to bloom.
  2. Over a double boiler, whip the egg yolks with the sugar until ribboned or double in volume.
  3. Heat the bloomed gelatin until clear. Add to the ribboned egg yolks.
  4. Mix together the pumpkin puree, cinnamon, ginger, nutmeg, and vanilla extract.
  5. Fold pumpkin mixture into the ribboned yolks.
  6. Over a bowl of ice, whip the heavy cream to soft peaks.
  7. Fold whipped cream into the pumpkin mixture in thirds.

Set aside for plating

Double Espresso and Chocolate Breakfast Bread Pudding
Chef Jon Aston

Ingredients

  • 4 cups 1-inch cubes stale brioche bread with crust
  • 1?2 cup semi-sweet chocolate chips, divided
  • 1?2 cup chopped hazelnuts, toasted, broken into 1?2-inch pieces

Custard Mixture

  • 1 3?4 cup heavy whipping cream
  • 1?4 cup Van Gogh Double Espresso® vodka
  • 5 Tbs. unsweetened cocoa powder
  • 3?4 cup semi-sweet chocolate chips
  • 4 large eggs
  • 1 large egg yolk
  • 1?4 cup sugar

Prepraration

In a medium-sized saucepan, over low heat, whisk together 1/2 cup cream and cocoa. Add 1/4 cup of chocolate chips and stir until melted and smooth. Gradually whisk in remaining cream and 1/4 cup Van Gogh Double Espresso vodka. Once well incorporated, remove from heat and set aside. Next, in a medium-sized bowl, whisk eggs, egg yolk, and sugar. Slowly add in warm chocolate-cream mixture to create the custard. Fold into the custard the brioche, remaining 1/4 cup of chocolate chips and chopped hazelnuts. Let stand for 1 hour so bread can absorb some of the custard. Preheat oven to 325°F and butter six ramekins. Divide custard among them and bake until set in the center, about 35-40 minutes. While warm, top with a dollop of whipped cream. Serves 10-12.


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