Smoked Chocolate Mousse Dessert
Chocolate Sesame Flourless Cake, Smoked Chocolate Mousse, Black Pepper Cajeta, Charred Avocado, Passion fruit Foam
By: Greg Mosko, NoMI Kitchen
Sesame Seed Flourless Chocolate Cake
Yields: 2.5 Half Sheet trays
- 285 g chocolate- 58%
- 285 g butter
- 8 eggs
- 400 g granulated sugar
- 100 g cocoa powder
- 15 g vanilla extract
- 300 g toasted sesame seeds
- Melt chocolate and butter in a bowl over a water bath.
- Mix eggs, sugar and extract in a bowl until ribbon stage.
- Add in melted chocolate and butter. Next, add in cocoa butter and mix until incorporated. Then, add in sesame seeds.
- Portion out into half sheet trays that have been lined and sprayed at 700g per sheet tray of batter.
- Bake at 325°F for 8 minutes, rotating at 4 minutes or until a cake tester comes out clean.
- Once cake is cool, invert onto a cutting board and peel and replace the parchment paper and place back into a clean and dry sheet tray that has not been sprayed.
- Press down with another flat sheet tray to compress the cake so that it is even.
Smoked Chocolate Mousse
Yields: 50 portions
- 8 yolks
- 125 g sugar
- 315 g Smoked Chocolate – Valrhona 70% Guanaja
- 625 g whipped cream – medium peaks
- 3.5 sheets gelatin – bloomed
- Melt chocolate.
- Make a Pâte a Bombe with the yolks.
- When the pâte a bombe is cool, melt the gelatin with 2 tbsp of cream, then strain into pâte a bombe and mix through.
- Add pâte bomb to melted chocolate, fold in.
- Add in cream mixture in two batches, working quickly to prevent the mixture from “chipping” out.
- Portion into Flexi molds, then top with rounds of the Sesame Flourless cake.
Black Pepper Cajeta
Yields: 1-1/2 pints
- 1 qt goat’s milk
- 340 g sugar
- 1 Mexican vanilla bean
- 1/2 tsp baking soda + 2 tsp water to make slurry
- 1 tsp salt
- 2 tsp black pepper
- Place milk, sugar, and vanilla bean in a pot and place over medium heat and bring to a simmer, stirring occasionally.
- Once sugar has dissolved, add baking soda slurry and stir to combine.
- Cook at a simmer, stirring occasionally until dark in color.
- Season with salt and pepper and strain, then chill.
- 3 ripe avocados
- 50 g spinach leaves
- Juice of 1-2 limes or yuzu juice
- Crushed ice
- Salt, to taste
- Spin everything in a blender, prep adding a little of the crushed ice to keep the puree from getting to warm and oxidizing.
- Pass through a strainer.
Passion Fruit Foam
- 500 g passion fruit puree
- 500 g – 3:1 simple syrup (three parts water to 1 part sugar)
- 6 sheets bloomed gelatin
- Bloom the gelatin in ice cold water until soft.
- Combine the simple syrup and puree together.
- Take the gelatin and combine with a portion of the liquid mixture and melt. Once melted, add back into the main mixture then strain.
- Place in Whip-It! dispenser and charge with two N2O cartridges shaking well after each time, then place in cooler until you are ready to serve.
Brown Butter Spiced Apple Crisp with Cider Zabaglione
By: Mimi Young
- 5-6 Medium Tart Apples (Cortland, Granny Smith, Pink Lady), peeled, quartered & sliced
- 4 Tbsp. Butter
- 1/3 cup Light Brown Sugar
- pinch of Sea Salt
- ¼ Vanilla Bean, split & scraped
- ¾ tsp. Ground Cinnamon
- ¼ tsp. Ground Ginger
- 1 tsp. Cornstarch
- 1 Tbsp. Lemon Juice
- 3 Tbsp. Hard Apple Cider
- In a large sauté pan on medium heat cook the butter until it turns a nutty dark golden brown.
- Add the sliced apple, brown sugar, salt, vanilla bean, cinnamon, and ginger, and sauté until the apples begin to get tender.
- Dissolve the cornstarch in the lemon juice and cider, then stir into the apple mixture.
- Continue simmering until the apples are tender. Remove from the heat and discard the vanilla pod.
Oat Streusel Topping:
- 1 cup All-Purpose Flour
- ¾ cup Rolled Oats
- ½ cup Light Brown Sugar
- ¼ tsp. Sea Salt
- ½ tsp. Ground Cinnamon
- 6 Tbsp. Butter, melted and cooled to room temperature
- Combine all the dry ingredients in a mixing bowl.
- Drizzle in the melted butter, then working with your hands, rub the ingredients together to form a coarse crumble topping.
- Spread the crumble in a single layer on a parchment-lined sheet pan and bake at 350 degrees for about 12-15 mins. or until the streusel is a golden brown.
- 5 Large Egg Yolks
- 2 Tbsp. Honey
- 2 Tbsp. Sugar
- ¼ cup Hard Apple Cider
- ¼ cup Apple Cider
- pinch of Sea Salt
- 1 cup Heavy Cream, cold
- 1 N2O charger
- In a heatproof bowl, whisk together the yolks, honey, ciders, and salt. Set the bowl over a pot of simmering water and whisk continuously until the mixture is very pale and thick (should register 160F degrees).
- Remove the bowl from the heat and chill the mixture over a bowl of ice to room temperature, then whisk in the cream.
- Strain zabaglione through a strainer/funnel into a .5 ltr capacity Whip=It! dispenser. Secure the head fitted with a decorator tip and refrigerate dispenser for at least 30 mins.
- Screw on one N2O charger and shake vigorously 7-8 times.
- Portion the sautéed apples onto four plates, then scatter a generous amount of oat streusel topping onto each one.
- Dispense some zabaglione over the apple crisp.
- Sprinkle the surface of the zabaglione with a teaspoon of raw or turbinado sugar and caramelize with a Whip-It! torch on medium flame.
Roasted Sweet Potato with Bruleed Maple-Spiced Greek Yogurt
By: Mimi Young
- 1 Medium Sweet Potato
- ¼ cup Plain or Vanilla Greek Yogurt (2%)
- 1 Tbsp. Maple Syrup
- ¼ tsp. Ground Cinnamon
- pinch of Ground Ginger
- 1 tsp. Bourbon
- 1 Tbsp. Turbinado or Raw Sugar
- 1 Tbsp. Chopped Toasted Pecan
- Lightly rinse the sweet potato to remove any dirt and wipe dry. Wrap the sweet potato in aluminum foil, place on a baking sheet or dish and roast at 350 degrees for about 45-60 mins., or until it is fork tender.
- Remove the foil covering and split the roasted sweet potato down the middle to expose the flesh. Sprinkle about half of the nuts over it.
- In a small bowl mix together the yogurt, maple syrup, spices and bourbon, then spoon into the center of the split sweet potato. Sprinkle the turbinado sugar over the top of the yogurt.
- With a Whip-It! torch set on medium flame, carefully caramelize the sugar until it is dark amber and bubbly. Garnish the sweet potato with the remaining nuts.
Yuzu Tart, White Chocolate, Burnt Meringue
By: Jonathan Whitener
Ingredients for Pâté Sucrée (sweet tart dough):
- 525 grams all-purpose flour
- 283.5 grams unsalted butter, softened
- 200 grams powdered sugar, sifter
- 110 grams egg, whole (room temp)
- 60 grams almond flour
- 2 grams vanilla extract
- 1.5 grams Kosher salt
- Beat butter on low heat until creamy. Add everything except all-purpose flour, mix on low, scraping down sides of bowl until incorporated. This should appear slightly curdled.
- Still mixing on low speed, add all-purpose flour in thirds until the dough comes together.
- Line tart shell with dough, line with parchment to cover, and fill with pie weights.
- Bake at 350F for 15 minutes. After 15 minutes, remove parchment and weights and continue to bake blind for additional 10 minutes.
Ingredients for Yuzu Custard:
- 150 grams yuzu juice
- 150 grams egg yolk
- 150 grams sugar
- 150 grams butter, unsalted
- 2.5 sheets gelatin (silver), bloomed
- Cook yolks, juice, and sugar over low heat in bain marie. Whisk continuously until pale and fluffy, and yolks are cooked through.
- Add bloomed gelatin just before removing from heat.
- Transfer to Robot Coupe, add cubed butter and buzz until smooth.
- Pour immediately into tart shell.
Ingredients for White Chocolate Cremeaux:
- 226 grams white chocolate (35% cacao)
- 50 grams sugar, granulated
- 3 sheets gelatin (silver)
- 5 egg yolks
- 250 mL whole milk
- 250 mL heavy cream
- 1.5 additional sheets of gelatin, for white chocolate only
- Melt chocolate slowly in bain marie. Bloom gelatin in ice water.
- Whip yolks and sugar until pale and thick. Pour into a sauce pan with whole milk and heavy cream. Cook over low flame until the mixture is slightly thickened and coats the back of a spoon (82-84F).
- Whisk in bloomed gelatin to incorporate. Remove from heat.
- Slowly pour 1/3 of the custard over the melted chocolate. With a rubber spatula energetically mix the cream into the center of the chocolate in small, quick circles.
- Incorporate the second and final 1/3, stirring until the custard and chocolate are emulsified. Buzz with immersion blender to finish emulsifying, cool to room temperature.
- Pour over the yuzu custard and set in the cooler.
- When set, cut the Yuzu Tart into 8 equal slices.
Ingredients for Italian Meringue:
- 150 grams sugar, granulated
- 60 grams egg whites
- 60 mL water
- Combine sugar and water in a heavy bottomed pot. Boil until the temperature registers 116C/240F on a candy thermometer (soft ball).
- In a standing mixer, whip egg whites until foamy.
- When the syrup reaches 240F, remove from the heat and drizzle slowly into egg whites on high speed. Continue to beat on high until the bottom of the mixing bowl reaches room temperature.
- Place the meringue into a piping bag with 1/2 inch flat tip. Pipe the meringue onto the tart slices starting at the top left corner and pipe to right, moving back and forth until you reach the bottom tip of the tart.
- Torch the meringue with the whip-it! Torch until almost black and enjoy.
By: Greg Mosko
Graham Cracker, Hot Chocolate Foam, Toasted Marshmallow Fluff Sauce, Smoked Candied Pecans
Yields: 2 Full sized sheet trays sheeted
- 227 g butter
- 84 g brown sugar
- 84 g sugar
- 14 g honey
- 113 g all-purpose flour
- 113 g cake Flour
- 113 g whole wheat flour
- salt, to taste
- 1 tsp baking powder
- 2 tbsp fresh ground cinnamon
- 2 tbsp ground ginger
- 1/8 cup water
- Cream together the butter, sugar and honey. Add in sifted dry ingredients and water.
- Taste for seasoning once you are finished. Do not be shy with the spices, it will only make it taste better!
- Chill the dough then roll out thin.
- Bake at 325°F for 6 minutes, then rotate and punch out with cutters. Cut or dice to make a clean break.
- Bake for another 6 minutes or until desired color is achieved.
Hot Chocolate Foam
Yields: 2 Whip-It Brand Dispensers
- 400 g chocolate
- 300 g whipped cream
- 300 g fresh egg whites
- 2 N2O cartridges
- In a pot, bring the cream to a boil, then pour over the chocolate and melt.
- When the temperature is down to 60°C/140°F, mix in the egg whites.
- Pour the mixture into a Whip-It! dispenser and charge with 2 N2O cartridges, shaking well after each time.
- Keep warm.
Graham Cracker, Hot Chocolate Foam, Toasted marshmallow fluff sauce, smoked candied pecans
Yields: 2 qts
- 250 g granulated sugar
- 250 g corn syrup
- ½ cup water
- Pinch salt
- 120 g whites
- 1/ 2 tsp cream of tartar
- 1 tbsp vanilla paste
- Place sugar, corn syrup, water and salt in a pan and boil until the temperature reaches 115°C
- Meanwhile place whites, tartar and vanilla in a bowl and whip until semi stiff peaks.
- Once the sugar comes to temp, slowly pour over the whites, making sure not to add too much in right off the bat, and scramble the whites. Then whip until cool, 5-7 minutes on medium speed so not to add to much air into the mixture.
Smoked Candied Pecans
- Simple Syrup 1:1 ratio sugar to water
- Maldon salt, to taste
- Place the pecans in a smoker and smoke for 1 hour. After they are done, place in a container.
- Make a fresh batch of simple syrup and pour over the pecans, then fully submerge and cover with plastic wrap and let them sit in the cooler overnight.
- Next day, drain off the pecans and bake on a silpat lined sheet tray, until they are nice and golden brown, running an offset spatula trough them every 5-8 minutes so that they don’t burn.
- Once they are cooked, toss in a bowl with Maldon salt and place back on a sheet tray to cool.
Angel Food Cake
By: Debbie Gold, Tied House and Schubas Tavern
- 6 oz cake flour
- 8 oz sugar
- 1 oz vanilla
- 2 g cream of tartar
- 1/4 t. salt
- 24 oz whites
- Puree all ingredients in a blender.
- Use a strainer to drain.
- Fill your Whip-It! dispenser and charge with two N2O cartridges. Shake vigorously to disperse gas.
- Dispense batter into paper cups (with vents slashed into the bottom to release steam) to fill about halfway, and bake in microwave for about 35-40 seconds depending on size of cup.