Chocolate Moose
Serves: 4
Weldon Lockman
1 January 1970
Based on User reviews:
45
Spice
44
Sweetness
55
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 large
Egg5 large
Egg Yolk1.666667 cup
Heavy Cream (14 ounces; 400 grams)2 tbsps
Sour Cream (1 ounce; 28 grams)5 large
Strawberry (fresh)Directions:
1
To make the eyes: Pour a small amount of the tempered chocolate into a cornet
2
Prepare the moose: I use dome molds *(see tip, below) to make the moose
3
Any type of half-sphere or round mold will work
4
If you use a sheet of molds, like I do, make sure the tempered chocolate is in a wide bowl
5
Fill each mold with chocolate and tap the sides with the handle of an offset spatula to remove any air bubbles
6
Invert the molds over the bowl of chocolate and allow the excess chocolate to drip back into the bowl
7
Scrape the top of the molds clean with the edge of the spatula and place the molds upside down on a wire rack set over a baking sheet
8
The excess chocolate will drip from the molds
9
When the chocolate has begun to harden but is not completely set, about 5 minutes later, scrape the edge of each chocolate shell clean with a sharp paring knife
10
This makes it easier to unmold the shells, keeps the chocolate from breaking as it contracts, and gives the dome a clean rim
11
Place the molds on a baking sheet in the refrigerator until completely set, about 5 more minutes
12
Remove from the refrigerator and unmold
13
The molds I use allow me to just push against one edge of the shell and slide it out of the mold
14
Depending on your mold, you may need to lift the chocolate from the mold
15
Set the chocolate aside
16
I use dome molds *(see tip, below) to make the moose
17
Any type of half-sphere or round mold will work
18
If you use a sheet of molds, like I do, make sure the tempered chocolate is in a wide bowl
19
Fill each mold with chocolate and tap the sides with the handle of an offset spatula to remove any air bubbles
20
Invert the molds over the bowl of chocolate and allow the excess chocolate to drip back into the bowl
21
Scrape the top of the molds clean with the edge of the spatula and place the molds upside down on a wire rack set over a baking sheet
22
The excess chocolate will drip from the molds
23
When the chocolate has begun to harden but is not completely set, about 5 minutes later, scrape the edge of each chocolate shell clean with a sharp paring knife
24
This makes it easier to unmold the shells, keeps the chocolate from breaking as it contracts, and gives the dome a clean rim
25
Place the molds on a baking sheet in the refrigerator until completely set, about 5 more minutes
26
Remove from the refrigerator and unmold
27
The molds I use allow me to just push against one edge of the shell and slide it out of the mold
28
Depending on your mold, you may need to lift the chocolate from the mold
29
Set the chocolate aside
30
To make the antlers: You will need two antlers for each moose
31
Use a small offset spatula to spread some tempered chocolate over a maple leaf template placed on a parchment paper-covered baking sheet
32
Keep the thickness of the chocolate as even as possible, about 1/8 inch thick
33
Repeat until you have enough antlers for each moose
34
You will need two antlers for each moose
35
Use a small offset spatula to spread some tempered chocolate over a maple leaf template placed on a parchment paper-covered baking sheet
36
Keep the thickness of the chocolate as even as possible, about 1/8 inch thick
37
Repeat until you have enough antlers for each moose
38
Use the cornet to draw small horseshoe-shaped eyes onto a sheet of parchment paper
39
Fill in the center of the horseshoe completely
40
Make two eyes for each moose and set aside to finish later
41
Pour a small amount of the tempered chocolate into a cornet
42
Use the cornet to draw small horseshoe-shaped eyes onto a sheet of parchment paper
43
Fill in the center of the horseshoe completely
44
Make two eyes for each moose and set aside to finish later
45
Prepare the mousse: Place a 1-quart saucepan half filled with water over high heat and bring it to a simmer
46
Make a double boiler by setting a large mixing bowl over the simmering water
47
Place the chopped chocolate in the bowl and heat until completely melted, stirring occasionally
48
Make sure no water or steam comes in contact with the chocolate, because it can cause the chocolate to seize (harden)
49
It is important to allow the chocolate to melt completely, or you will have lumps in the finished mousse
50
As soon as the chocolate is melted, remove it from the heat and set aside until ready to use
51
Place the whole egg and egg yolks in a medium-size mixing bowl and beat with an electric mixer set on medium-high speed until light in color and thick, about 7 minutes
52
The egg mixture will gain in volume due to the incorporation of air
53
Keep whipping while the sugar cooks
54
Place the water and sugar in a 1-quart heavy-bottomed saucepan over medium-high heat
55
Insert a candy thermometer and cook the sugar mixture until it reaches 250°F (121°C), what is called the soft ball stage
56
Remove it from the heat and pour the hot sugar down the side of the mixing bowl into the whipping eggs
57
Be careful not to pour the hot sugar directly onto the beaters, or it will splatter
58
Continue to whip with the electric mixer set on medium-high speed until the outside of the bowl is warm but not hot, 2 to 3 minutes
59
Pour the heavy cream into a medium-size mixing bowl and whip to soft peaks with an electric mixer set on medium speed
60
At this stage the whipped cream has the most volume
61
If you overwhip the cream, you will lose volume and the mousse will not be as light and airy as it should be
62
If you are using Grand Marnier, fold it in with a rubber spatula, being careful not to deflate the cream
63
Fold the egg mixture into the whipped cream
64
If the egg mixture is too hot, it will melt the whipped cream
65
If it is too cool, it will not fold well
66
Use a rubber spatula and fold gently just until the two are combined
67
You should still see streaks of each in the mixture
68
Carefully pour the warm melted chocolate into the mixture
69
If the chocolate is too warm, it will melt the whipped cream
70
If it is too cool, the chocolate will seize (harden) upon contact with the cooler mixture and you will have pieces of chocolate in your mousse
71
Use a rubber spatula to gently fold in the chocolate until completely incorporated
72
The chocolate mousse should be the same color throughout, with no streaks
73
Place a 1-quart saucepan half filled with water over high heat and bring it to a simmer
74
Make a double boiler by setting a large mixing bowl over the simmering water
75
Place the chopped chocolate in the bowl and heat until completely melted, stirring occasionally
76
Make sure no water or steam comes in contact with the chocolate, because it can cause the chocolate to seize (harden)
77
It is important to allow the chocolate to melt completely, or you will have lumps in the finished mousse
78
As soon as the chocolate is melted, remove it from the heat and set aside until ready to use
79
Place the whole egg and egg yolks in a medium-size mixing bowl and beat with an electric mixer set on medium-high speed until light in color and thick, about 7 minutes
80
The egg mixture will gain in volume due to the incorporation of air
81
Keep whipping while the sugar cooks
82
Place the water and sugar in a 1-quart heavy-bottomed saucepan over medium-high heat
83
Insert a candy thermometer and cook the sugar mixture until it reaches 250°F (121°C), what is called the soft ball stage
84
Remove it from the heat and pour the hot sugar down the side of the mixing bowl into the whipping eggs
85
Be careful not to pour the hot sugar directly onto the beaters, or it will splatter
86
Continue to whip with the electric mixer set on medium-high speed until the outside of the bowl is warm but not hot, 2 to 3 minutes
87
Pour the heavy cream into a medium-size mixing bowl and whip to soft peaks with an electric mixer set on medium speed
88
At this stage the whipped cream has the most volume
89
If you overwhip the cream, you will lose volume and the mousse will not be as light and airy as it should be
90
If you are using Grand Marnier, fold it in with a rubber spatula, being careful not to deflate the cream
91
Fold the egg mixture into the whipped cream
92
If the egg mixture is too hot, it will melt the whipped cream
93
If it is too cool, it will not fold well
94
Use a rubber spatula and fold gently just until the two are combined
95
You should still see streaks of each in the mixture
96
Carefully pour the warm melted chocolate into the mixture
97
If the chocolate is too warm, it will melt the whipped cream
98
If it is too cool, the chocolate will seize (harden) upon contact with the cooler mixture and you will have pieces of chocolate in your mousse
99
Use a rubber spatula to gently fold in the chocolate until completely incorporated
100
The chocolate mousse should be the same color throughout, with no streaks
101
Assemble the moose: Fill each shell with the chocolate mousse, filling almost to the rim
102
Place them in the refrigerator until set, about an hour
103
Remove from the refrigerator
104
Invert the filled shell and place on the center of a plate
105
Use a sharp paring knife to trim the antlers where they will stick to the shell
106
Use a small amount of tempered chocolate to "glue" two antlers to the head of each moose
107
Loosen the eyes from the sheet of parchment paper
108
Melt the bottom of each eye with the blade of a hot paring knife and stick the eyes onto the moose head, under the antlers
109
Fill a cornet with the sour cream and draw a pupil in the center of each eye
110
Place one raspberry, tip side out, in the front for the nose
111
To make the mouth, lay a large strawberry on its side and slice it into 1/4-inch-thick slices
112
Slice as many strawberries as necessary to make ten mouths
113
Place one slice under each nose
114
Fill each shell with the chocolate mousse, filling almost to the rim
115
Place them in the refrigerator until set, about an hour
116
Remove from the refrigerator
117
Invert the filled shell and place on the center of a plate
118
Use a sharp paring knife to trim the antlers where they will stick to the shell
119
Use a small amount of tempered chocolate to "glue" two antlers to the head of each moose
120
Loosen the eyes from the sheet of parchment paper
121
Melt the bottom of each eye with the blade of a hot paring knife and stick the eyes onto the moose head, under the antlers
122
Fill a cornet with the sour cream and draw a pupil in the center of each eye
123
Place one raspberry, tip side out, in the front for the nose
124
To make the mouth, lay a large strawberry on its side and slice it into 1/4-inch-thick slices
125
Slice as many strawberries as necessary to make ten mouths
126
Place one slice under each nose