Chef Matt Maslowski of Lacroix at the Rittenhouse –
Adapted by StarChefs
Yield: 30 Servings
- 4 gelatin sheets
- 2 cups milk
- 1 pound chocolate, chopped
- ½ cup sugar
- 2 Tablespoons water
- 5 egg yolks
- 2 ½ cups heavy cream
- 5 cups water
- 4 ½ ounces cocoa powder
- 1 pound butter
- 8 eggs
- ½ ounce vanilla extract
- 2 ½ pounds plus 1 ounce light brown sugar
- 1 pound plus 4 ounces cake flour
- 1 ounce baking soda
- Pinch salt
- 1 pound plus 6 ounces sour cream
- 2 ¼ pounds Bourin mint puree*
- 1 cup sugar
- 1 ½ cups water
- Cornstarch, to thicken
*Available through American Gourmet Foods in Washington,
DC or other professional suppliers. As an alternative, you can make your
own mint puree by making a mint-infused simple syrup and then thickening
it with cornstarch until it coats the back of a wooden spoon.
For mousse filling:
Soften gelatin sheets in cold water. In a small saucepan bring milk to
a boil. Place chopped chocolate in a bowl and then pour hot milk over
the chocolate. Add softened gelatin to the chocolate and milk, and stir
until mixture is fully incorporated.
In a medium pot, cook sugar with 2 Tablespoons water
to softball stage (240°F), about 5-10 minutes on high boil. While
the sugar is cooking, whip egg yolks in an electric stand mixer to a full
ribbon. Add cooked sugar to whipped egg yolks and continue beating in
stand mixer until combined. In a clean mixing bowl, whip heavy cream to
soft peaks. Fold chocolate mixture into the batter and then gently fold
in whipped cream. Pour mouse into molds of your choice. Freeze molds overnight
or 3-4 hours in a blast freezer.
For chocolate cake:
In a large pot combine water, cocoa powder and butter together and bring
to a boil. In a large electric stand mixer, beat eggs, vanilla extract
and light brown sugar together to a full ribbon. Add cocoa mixture to
the eggs and then fold in the remaining ingredients.
Spread batter onto a large sheet pan lined with parchment paper and then
sprayed with non-stick spray. Bake in a 350°F oven for about 10 minutes.
Cool completely and cut into discs using a cookie cutter that is the same
diameter as the bombe mold.
For peppermint jus:
In a large pot, bring mint puree, sugar, and water to a boil. Thicken
with cornstarch, just enough so that mixture coats the back of a wooden
To assemble and serve:
Place cake discs on a sheet pan lined with parchment paper. Unmold frozen
mousse and set onto cake discs. Place sheet pan in refrigerator to bring
bombes up to temperature. Place bombe on a serving plate and drizzle the
peppermint jus around it. Garnish with fresh mint leaves.