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Desserts on a dime

April 17, 2009 12:00:00 AM PDT
Budget too tight to dine out? Learn how to make restaurant dessert favorites at home from a chef whose huge fan base includes Oprah! Pastry Chef Jean-Yves Charon, owner of Galazy Desserts in Richmond, shares a decadent chocolate recipe.

Recipe: Double Chocolate Mousse

Mousse is one of the specialties at Galaxy Desserts, especially chocolate mousses! They make four different types of mousse for various mousse cakes depending on the consistency they want to achieve, ranging from the dense Chocolate Truffle Marquise mousse to a light-as-air mousse for their Triple Mousse Cake. This recipe is their lightest and is sure to please all chocolate lovers.

Ingredients

  • 8 oz. of semi-sweet dark chocolate (we recommend about a 60% - 70% cacao)
  • 8 oz. of milk chocolate
  • 2 16 oz. cartons of heavy whipping cream
  • White chocolate bar/block (for shavings)
  • Edible decorations of your choosing such as chocolate straws, chocolate moons, edible flowers, or fresh fruit

Preparation

Dark Chocolate Mousse

1. Melt the dark chocolate in a double boiler so that the chocolate does not burn. Heat the chocolate slowly until it's pretty hot, approximately 120°F - 130°F degrees measured by a candy thermometer. You can also heat the chocolate in a glass bowl in the microwave on medium power, stirring every minute until you reach desired temperature.

2. Whip 1 carton of 16oz. heavy whipping cream to a soft peak. Note: You know you've reached "soft peak" when you pull out the mixer and the cream will pull straight up, and then gently fall over a bit forming a curl. You've reached "stiff peak" if the peaks stand up straight and stiff with out any curl.

3. Fold approximately 1/3 of the whipped cream into the melted dark chocolate and mix very quickly with a whisk (use the same pot or bowl that you heated the chocolate in).

4. Then fold the mixture of chocolate and whipped cream into the remaining whipped cream (use the same bowl that the whipped cream was in). Fold just enough until well blended.

5. Pipe the dark chocolate mousse into a martini glass, filling it about ¼ of the way. (I recommend an 8 oz. martini glass).

Milk Chocolate Mousse

6. Melt the milk chocolate in a double boiler so that the chocolate does not burn. Heat the chocolate slowly until it's pretty hot, approximately 120°F - 130°F degrees measured by a candy thermometer. You can also heat the chocolate in a glass bowl in the microwave on medium power, stirring every minute until you reach desired temperature.

7. Whip 1 carton of 16oz. heavy whipping cream to a soft peak. Note: You know you've reached "soft peak" when you pull out the mixer and the cream will pull straight up, and then gently fall over a bit forming a curl. You've reached "stiff peak" if the peaks stand up straight and stiff with out any curl.

8. Fold approximately 1/3 of the whipped cream into the melted milk chocolate and mix very quickly with a whisk (use the same pot or bowl that you heated the chocolate in).

9. Then fold the mixture of chocolate and whipped cream into the remaining whipped cream (use the same bowl that the whipped cream was in). Fold just enough until well blended.

10. Pipe the milk chocolate mousse into a martini glass on top of the dark chocolate mousse, to about the 1/2 way mark of the glass.

Using a chocolate shaver or sharp knife, shave the white chocolate into very thin curls. Gently place on top of the milk chocolate. Place the desserts in the refrigerator for 1 hour or more in order to allow them to "set" (become firm).

When ready to serve, decorate the desserts with chocolate straws, chocolate moons, or other edible garnishes such as flowers or a fresh fruit.

Makes approximately 12 8oz. martini glasses.

Web site: www.galaxydesserts.com

About Chef Jean-Yves Charon:
Chef Jean-Yves Charonhoned his sweet tooth as a boy in Brittany, France where he spent his time away from his family's farm sampling as many treats from local bakeries as he could afford. At 16, he pursued his dream of becoming a pastry chef and began training amongst renowned chefs in Brittany, Rennes, Paris and London. Many opportunities, and the chance to balance French and California cuisine, brought Jean-Yves to the Bay Area, where he eventually started his own individual dessert company, Paris Delights, in 1988.

Five years later, in 1993, Jean-Yves met Paul Levitan, a fellow bakery owner, at a national food show. The Cheesecake Lady, Paul's Hopland, California-based company, and Paris Delights were a natural fit and the two created Galaxy Desserts in 1998 to make the most of it.

French-born pastry chef Jean-Yves Charon and our CEO Paul Levitan founded Galaxy Desserts in 1998 after they discovered their complementary passions for creating all-natural, individual desserts.

Their combined resources created a new company. A company where Paul's business acumen supported Jean-Yves's creativity and allowed him to source the world's best ingredients, hone his classic, French-inspired recipes and dabble with new ideas (usually involving chocolate, butter, sugar and flour).

The years have been good to Galaxy Desserts with some of the nation's best restaurants, bakeries and specialty stores, including Williams-Sonoma and Neiman Marcus, as customers. We have many loyal fans. And, much to our joy, our very buttery French Butter Croissants and Molten Chocolate Lava Cake Batter have each been on Oprah's "Favorite Things" show (the croissants for three separate, yet equally fabulous years). We've had the incredible honor to grow and continue making indulgent dessert dreams come true.

Since then, the rest is icing on the cake, or dark chocolate and European custard, in this case. We hope you enjoy our desserts as much as we enjoy making them!


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