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Chocolate Champagne Mousse with Chocolate Cookie

In October Culinary Capers Catering was the exclusive catering sponsor to the 2015 Mayor’s Charity Ball, Surrey’s premier social event. This year’s 4-course menu for 900 guests featured a decadent Caramelized White Chocolate Crémeux with Champagne Ganache, Chocolate Champagne Mousse, Champagne Celée and Chocolate Cookie (pictured here).  Pastry Chef Kim Collishaw has taken a couple of elements from this intricately multi-layered dessert and created a simplified version to make at home featuring the Chocolate Champagne Mousse and Chocolate Cookie.  Enjoy!Line-thin-340Chocolate Champagne Mousse
Serves 6

¾ cup              milk chocolate
¾ cup              bittersweet chocolate
1 Tbsp + 1 tsp unsalted butter
5                      large egg yolks, room temperature
1 Tbsp             granulated sugar
3 Tbsp             Champagne or sparkling wine
1 3/4 cup         whipping cream

Whip cream. Set aside until ready to use.
Place both chocolates and butter in a heat proof bowl. Place bowl over a water bath and melt together.
Set aside to cool slightly.
In another bowl, place your egg yolks and sugar. Place bowl over a water bath and whisk until sugar is melted.
Add Champagne and continue whisking until mixture is warm. Whip until pale and thick.
Fold egg mixture into melted chocolate and combine completely. Then fold in whipped cream.
Spoon into serving dishes and garnish with chocolate cookie.


Chocolate Cookie (garnish)
Makes 3 dozen cookies (depending on size of cookie cutter)

3 cups              unsalted butter
4 cups              granulated sugar
6 1/2 cups        all-purpose flour
2 cups              cocoa
1 tsp                salt
4                      eggs, room temperature

In a mixer bowl beat butter and sugar on medium speed until fluffy. Beat in eggs.
Sift the flour, cocoa and salt and add into butter mix. Beat on low until the dough comes together.
Wrap in plastic wrap and rest in fridge.
When ready, roll out to desired thickness. Cut out with cookie cutter of your choice.
At this point, you can top with course sugar, if you desire.
Bake at 350˚F on a parchment lined baking sheet for approximately 10 minutes. Let cool.


Pastry Chef Tip:
  For Surrey Mayor’s Gala dessert (pictured) we dipped the cookie in chocolate and edible gold pearls.
These also make a delicious sandwich cookie by using chocolate ganache, dulce de leche or buttercream.

ornament2Recipe:  Culinary Capers Catering and Special Events
Photo: Executive Chef Margaret Chisholm

 

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