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Making Malt Cocoa Mousse with Woodmark Pastry Chef Nichole Hillis!
This one's for all you chocolate - no, let's make it dessert - fans out there. After all, this mousse is so perfect that it could tempt even those that shockingly aren't in favor of cocoa creations.
For those local to Kirkland and our guests at the Woodmark, Beach Cafe is a favorite spot, and even lunches easily turn into lunch + dessert.
We are very fortunate to have an amazing Pastry Chef, Nichole Hillis, who makes all our sweet treats in house. Nichole has been with us for over 4 years now and has advanced her role several times at The Woodmark.
We are proud to announce that her dedication and passion to the pastry department and the Woodmark culinary program as a whole has earned her the recent promotion from Beach Cafe Pastry Chef to Woodmark Hotel Pastry Chef! Nichole will be expanding to guide and direct our pastry efforts for the entire property, and for that we are so thankful.
I had the pleasure of chatting with her about her culinary background, and learning how to make this amazing Malt Cocoa Mousse!
This recipe is perfect for entertaining...but why share if you don't have to?
Malt Cocoa Mousse
3oz sugar, 2 oz. water + 2oz cold water, boiled to soft ball stage at 244 degrees
6 egg yolks
- With wire attachment on medium mixer, whip egg yolks on high one minute.
- Add hot sugar slowly while mixing on medium speed.
- Continue mixing till cool and 'ribbon stage'.
- Turn out into a larger mixing bowl, set aside.
8oz Milk chocolate
- Melt chocolate gently. Set aside.
12oz Malt cocoa mix
22 oz. heavy cream
- Combine and whip cocoa mix and heavy cream to soft peaks in large mixer.
Now you’re ready to put your mousse together. You have 3 separate components: the egg/sugar mixture, the melted chocolate, and the cocoa/whipped cream mixture.
- Quickly add one cup of the egg/sugar mixture to the melted chocolate and stir.
- Add all the melted chocolate mixture back into the egg/sugar mixture and fold in quickly.
- You're left with two mixes now - the egg/sugar/chocolate mixture and the cocoa/whipped cream mixture.
- Add one third of your cocoa/whipped cream mixture to the egg/sugar/chocolate mixture and beat till incorporated and smooth.
- Add one more third and fold in gently.
- Add the rest, folding in gently.
- Put in piping bag fitted with a large star tip.
- Pipe into half pint jars 2/3 full.
- Top with lightly sweetened whipped cream.
- Wrap and store, up to 4 days.
This is where Nichole spices up her presentation with malt ball crunch and fudge drop cookies with burnt marshmallow topping! Feel free to also customize however you would like. The methods are endless, and you can serve this time and time again.
Thank you, Nichole!