Coconut Chocolate Mousse Cake

Coconut Chocolate Mousse Cake
(serves 50)
Ingredients
Chocolate Mousse
Coconut Mousse
2.59 lbs chocolate, semi-sweet
1.3 pints heavy cream
26 Eggs, yolks only
3-1/4 cups sugar
16 oz egg whites, whipped
1.95 Quarts heavy cream
6-1/4 Tbsp gelatin, powdered
1.29 Cups water
37.6 oz heavy cream
3-3/4 Tbsp gelatin, powdered
7-1/2 Tbsp water
10 Tbsp sugar, confectioner
13.6 oz coconut milk
Pound Cake Base
7 lbs pound cake
33 oz cream of coconut
12-1/2 oz sweetened coconut flakes
Chef Rachanee Keovorabouth
Thomas Caterers of Distinction
Indianapolis, IN
Recipe:
Chocolate Mousse:
Melt chocolate and heavy cream over double broiler, set aside.
Beat egg yolks and sugar over double boiler, until the eggs are cooked. This will take 20 minutes.
Mix egg yolks, chocolate and gelatin (pre-melted in the water).
Whip heavy cream to about 1/2 whipped. Add the whipped egg whites.
Fold this mixture into chocolate mixture.
Coconut Mousse:
Beat the heavy cream until medium peaks, set aside.
Sprinkle the gelatin over the water until it is fully absorbed and let set for 5 minutes.
Heat the gelatin and water until dissolved.
Heat the coconut milk with the confectioners’ sugar until sugar is dissolved.
Add the gelatin mixture to the coconut milk mixture and then cool down rapidly in a bowl over an ice bath until it starts to slightly thicken.
Add 1/3 of the whipped cream to the coconut mixture and whisk vigorously.
Fold in the rest of the cream in two stages, until well combined and smooth.
page 1 of 2
EXECUTIVE FORUM Culinary Network
presented by Catersource, Miami 2013
Coconut Chocolate Mousse Cake (cont.)
Pound Cake Base Assembly:
Slice the pound cake into 1/2 inch slices.
With a 3 inch ring cutter, cut out the center of the cake and place in into a parchment lined pvc pipe mold.
Drizzle the cream of coconut that has been slightly heated.
Pipe the chocolate mousse halfway up the ring mold and be sure to level the mousse as much as possible.
Next, pipe in the coconut mousse to the top.
Dust with sweetened flaked coconut.
Refrigerate for a minimum of 4 hours.
Edible QR Code Coconut Macaroon
Ingredients
11 oz egg, whites
2-3/4 cups sugar
1/2 tsp salt
2-3/4 tsp vanilla, pure
1.35 cups flour
60 oz coconut flakes
2 lb white chocolate
1.45 each edible rice paper for logos
32 oz chocolate sauce
14 oz macadamia nuts
50 chocolate cigarettes
Recipe:
Whisk the egg whites and sugar over a double boiler until light and fluffy.
Add the salt and vanilla.
Combine the flour and coconut and mix into the egg mixture until all is well incorporated.
Pour mixture onto a silpat lined sheet pan and spread evenly to a thin layer.
Bake at a 350°F degree oven until golden brown. Approximately 8 minutes.
Take out of the oven and allow to cool for 1 minute.
With a 2-1/2 inch ring cutter, cut a perfect circle out of the flattened macaroon and remove the excess.
Allow the circle macaroons to cool completely.
Temper white chocolate and spread one side of the cookie completely.
Place a QR code that has been printed out of Potato Paper onto the white chocolate before it sets.
Place the QR code side up and allow the set.
Garnish Plate with chocolate sauce, chopped macadamia nuts, and a chocolate cigarette.
EXECUTIVE FORUM Culinary Network
presented by Catersource, Miami 2013
page 2 of 2