mrjeffmccarthy.com

Like most people on Planet Earth do nowadays, I Google a lot of shit.  In fact as of late, I annoyingly bark searches into my hand-held device, and somehow Google finds that shit.  Mostly I get lost on random pics and  silly articles.  YouTube and Hulu of course; Twitter, sure.  Oh yeah and porn, can’t forget about porn.  Often however, I search recipes.  Now there are recipes and there are recipes; but like your mom, this one is HUGE.  This simple ratio can be divided or multiplied to any yield, a supple and smooth mousse for piping or filling.  I’ve tried infusing the cream, I’ve substituted brown butter for half the weight in chocolate.  This versatile recipe is the basic formula for my dulce de leche mousse. I’ve filled cakes and tarts or just scooped it onto a plate.  This particular batch was for rather large off site event a few months ago.  When I was searching for a vessel large enough in which to melt twenty one pounds of chocolate, I didn’t deem it necessary to make certain said vessel had no cracks or holes, which it did.  I poured over a gallon of hot scalding cream into the large square container, then watched white chocolate ganache come oozing out the bottom an onto the floor.  Very unpleasant.  Be sure to double check your equipment always, but especially when working with a recipe of this size.

White Chocolate Mousse

1 gallon 1 qt heavy cream

21 lbs white chocolate

100 grams sheet gelatin

1 1/2 gallons heavy cream

1.  Weigh the gelatin into a bowl and bloom it with cold water.  Drain.  Weigh the chocolate into a large vessel.

2. Heat the first amount of cream to a scald, and pour it over the white chocolate.  Add the gelatin.  Whisk until smooth. Cool to room temp.

3.  Whip the second amount of cream to soft peaks.  Fold into the chocolate mixture.  Chill the mousse thoroughly before use.