CHOCOLATE MOUSSE

Recipe By :Paul J. Charpentier

Serving Size : 72 Preparation Time :0:00

Categories : Chocolate Desserts

Amount Measure Ingredient -- Preparation Method

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3 quarts heavy cream

1 1/2 quarts pasteurized egg product

1 1/8 quarts sugar

3 pounds chocolate

-Melt Chocolate in a double boiler.

-Whip eggs and sugar until tripled in bulk with a soft peak

-Whip cream to a soft peak

-Remove chocolate from heat.

-Fold in whipped egg mixture.

-Fold in whipped cream.

-Place in glasses and refrigerate immediately.

-To serve: garnish with whipped cream and shaved chocolate.

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Per Serving (excluding unknown items): 281 Calories; 21g Fat (64.3%

calories from fat); 2g Protein; 25g Carbohydrate; 1g Dietary Fiber; 54mg

Cholesterol; 18mg Sodium. Exchanges: 0 Non-Fat Milk; 4 Fat; 1 1/2 Other

Carbohydrates.

NOTES :

Potentially Hazardous Ingredients

Eggs, heavy cream

Standard Safety Practices

Clean and sanitize all work surfaces and utensils.

Store wiping cloths in a sanitizing solution.

Wash hands before and after handling potentially hazardous

ingredients, and after any possibility of contamination.

Check temperatures with a clean and sanitized thermometer.

Keep potentially hazardous foods out of the danger zone -

40° to 140°

Use reputable reliable suppliers / approved source

Recieving

PHFs < 40°F / Record temp. on receiving form

Packaging clean and intact / no signs of thawing & refreezing

Storage

< 40°F / store raw foods below cooked foods / label / date /

FIFO

Preparation

Use pasturized egg only. An alternate mousse method must be used

for non-pasturized eggs.