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 BITTER CHOCOLATE MOUSSE more with chocolate






Cake Black Forest

Charlotte Vanilla Chocolate

Chocolate Beignets

◄ Chocolate Bitter Mousse

Chocolate Cigar

Chocolate Gianduja Napoleon

Chocolate Mille Feuilles

Chocolate Molten

Chocolate Pudding

Chocolate Souffle

Chocolate Variation

Christmas Classics


Honey Parfait Glace

OPERA Green Tea

Pear Belle Helene

Pear Bourdaloue


Profiteroles Vanilla Chocolate

Rocky Road

Semi Sweet ( 65 to 72%)

Souffle Grand Marnier


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 Bitter Chocolate Mousse
470 g 66 % chocolate
215 g milk
3 gelatin sheets
435 g cream

 Melt the chocolate. Soak the gelatin. Bring the milk to a boil and add the gelatin. Temper into the chocolate. When cool and the whipped cream.
Pour onto devils food cake.

 Devils food cake
1# butter    
2#5 oz. sugar
8 oz. cocoa
7 eggs
1# 12 0z. flour
½ oz. baking soda
½ oz. baking powder
½ oz. salt
1 qt. water

 Cream the butter, sugar, and the cocoa. Add the eggs and scrape. Add the dry with the water and mix until smooth. Make sure to scrape the bottom of the bowl. Add 4 c to a sheet pan and bake at 325 turning every 2 minutes. Press when finished. 

 Black forest ice cream:
1 qt. cream
2 c milk
10 oz. sugar
10 oz. yolks
585 g cherry puree
52 g kirsch

 Make a base with the cream, milk, sugar, and the yolks. Measure out 1000 g base and   add the cherry and the kirsch. When complete and churned pipe into warm 66 % chocolate whisk to make fine shreds.

 Cherry Compote:
20 cherries
20 g sugar
10 g butter
6 g Kirsch

 Cook the cherries with the ingredients until tender. Chill over ice.