This is from one of Gale Gand's Online Craftsy Tutorials
If the link works - its the picture 3rd from the right in the link
This dessert can be make-ahead (can be kept frozen until needed) and oh-so-beautiful. The video training was so helpful but I'm hoping the instructions will be enough for those who might want to attempt it.
Bourbon Chocolate Mousse in a Rolled Chocolate Shell
YIELD: 8-10 servings, 1 shell per serving
Ingredients
FOR THE CHOCOLATE SHELLS
- 4 ounces (115 g) bittersweet chocolate, melted
- 4 ounces (115 g) milk chocolate, melted
- 4 ounces (115 g) white chocolate, melted
FOR THE CHOCOLATE MOUSSE
- 3 ounces (85 g) bittersweet chocolate
(70% if possible), chopped or bittersweet
baking chips
- 1 ounce (30 g) unsweetened chocolate
- 1 cup (240 ml) heavy cream
- ½ cup (120 ml) egg whites
- ½ cup (99 g) granulated sugar
- 2 tablespoons bourbon
FOR THE GARNISH
- Cocoa powder
- Raspberries
- Powdered sugar
MAKE THE SHELLS
1. Melt the chocolates separately over simmering water.
2. Meanwhile cut twelve pieces of parchment paper into 6 x 8-inch (15 x 20-cm) rectangles and
place a long piece of tape, sticky side up, at the top of the rectangles, as shown in class.
3. Place the melted chocolates in separate piping bags. Cut a small opening at the tips of the
bags. Pipe lines of bittersweet, milk, and white chocolate 4 inches (10 cm) up the bottom half
of the parchment paper, making a grid pattern. Leave the top half blank.
4. Starting at the chocolate end, gently grab the corners of the parchment square and carefully
fold it over on itself into a tube shape, then roll the paper up and secure it with the tape. Chill
until the mousse is ready to pipe.
SHOW-STOPPING MAKE AHEAD DESSERTS with Gale Gand
MAKE THE MOUSSE
1. In a large bowl set over simmering water, melt the chocolates then remove from the heat to
cool slightly.
2. Meanwhile, whip the cream to stiff peaks and refrigerate.
3. Whip the egg whites to soft peaks, drizzle in the sugar, and continue whipping until the whites
are glossy and the sugar has dissolved.
4. Add one-third of the whites to the melted chocolate; whisk in quickly and thoroughly. Add a
second third of the whites and fold until most of the streaks are gone. Add the final third and
continue to fold until only a few streaks remain. Fold in the whipped cream, then fold in the
bourbon. Refrigerate for 30 minutes.
5. Transfer mousse to a piping bag fitted with a ½ inch round tip. Pipe mousse into one end
of a chocolate shell, rotate and pipe into the other end to fill the whole tube. Repeat with
remaining shells and freeze for 1 hour or until firm. When ready to serve, let stand at room
temperature for 20 minutes.
Filled shells can be covered in plastic wrap and stored in the
freezer for up to two weeks.
6. To serve, place a fork, tines facing up, on a serving plate; dust with cocoa powder and remove
fork. Cut filled shells in half at an angle. Remove paper and place one half on plate; prop a
second half on top of it. If desired, dot with raspberries and sprinkle with powdered sugar.
https://www.craftsy.com/baking/classes/show-stopping-make-ahead-desserts/512192
If the link works - its the picture 3rd from the right in the link
This dessert can be make-ahead (can be kept frozen until needed) and oh-so-beautiful. The video training was so helpful but I'm hoping the instructions will be enough for those who might want to attempt it.
Bourbon Chocolate Mousse in a Rolled Chocolate Shell
YIELD: 8-10 servings, 1 shell per serving
Ingredients
FOR THE CHOCOLATE SHELLS
- 4 ounces (115 g) bittersweet chocolate, melted
- 4 ounces (115 g) milk chocolate, melted
- 4 ounces (115 g) white chocolate, melted
FOR THE CHOCOLATE MOUSSE
- 3 ounces (85 g) bittersweet chocolate
(70% if possible), chopped or bittersweet
baking chips
- 1 ounce (30 g) unsweetened chocolate
- 1 cup (240 ml) heavy cream
- ½ cup (120 ml) egg whites
- ½ cup (99 g) granulated sugar
- 2 tablespoons bourbon
FOR THE GARNISH
- Cocoa powder
- Raspberries
- Powdered sugar
MAKE THE SHELLS
1. Melt the chocolates separately over simmering water.
2. Meanwhile cut twelve pieces of parchment paper into 6 x 8-inch (15 x 20-cm) rectangles and
place a long piece of tape, sticky side up, at the top of the rectangles, as shown in class.
3. Place the melted chocolates in separate piping bags. Cut a small opening at the tips of the
bags. Pipe lines of bittersweet, milk, and white chocolate 4 inches (10 cm) up the bottom half
of the parchment paper, making a grid pattern. Leave the top half blank.
4. Starting at the chocolate end, gently grab the corners of the parchment square and carefully
fold it over on itself into a tube shape, then roll the paper up and secure it with the tape. Chill
until the mousse is ready to pipe.
SHOW-STOPPING MAKE AHEAD DESSERTS with Gale Gand
MAKE THE MOUSSE
1. In a large bowl set over simmering water, melt the chocolates then remove from the heat to
cool slightly.
2. Meanwhile, whip the cream to stiff peaks and refrigerate.
3. Whip the egg whites to soft peaks, drizzle in the sugar, and continue whipping until the whites
are glossy and the sugar has dissolved.
4. Add one-third of the whites to the melted chocolate; whisk in quickly and thoroughly. Add a
second third of the whites and fold until most of the streaks are gone. Add the final third and
continue to fold until only a few streaks remain. Fold in the whipped cream, then fold in the
bourbon. Refrigerate for 30 minutes.
5. Transfer mousse to a piping bag fitted with a ½ inch round tip. Pipe mousse into one end
of a chocolate shell, rotate and pipe into the other end to fill the whole tube. Repeat with
remaining shells and freeze for 1 hour or until firm. When ready to serve, let stand at room
temperature for 20 minutes.
Filled shells can be covered in plastic wrap and stored in the
freezer for up to two weeks.
6. To serve, place a fork, tines facing up, on a serving plate; dust with cocoa powder and remove
fork. Cut filled shells in half at an angle. Remove paper and place one half on plate; prop a
second half on top of it. If desired, dot with raspberries and sprinkle with powdered sugar.
https://www.craftsy.com/baking/classes/show-stopping-make-ahead-desserts/512192