White Chocolate Mousse
Made by TCHO Pro Erin Kanagy-Loux
White Chocolate Mousse with Fermented Kabocha, Black Currant, Puffed Amaranth, and Asian Pear Crisp
— TCHO Pro Erin Kanagy-Loux
- Medium Saucepan
- Immersion Blender or Stand Blender
- 2 Nitrogen Chargers
- 1 qt Cream Whipper
- Fine Mesh Strainer
- 1 pt Glass Jar with Lid
- Deep Rimmed Sauté Pan or Wide Mouth Sauce Pot
- Chef's Knife or Mandolin
- Baking Mat or Parchment Paper
- 4-6 glass bowls or plates
White Chocolate Mousse
- Bring milk, sugar and salt to a simmer. Heat and stir until the sugar has fully dissolved,
- Pull off heat, stir in vanilla and pour over chocolate. Let stand for 2-3 min.
- Stir mixture until all of the chocolate has melted.
- Either using a handheld immersion blender or stand blender, blend on high until completely smooth and velvety.
- Pour through a fine mesh strainer into a container and chill overnight (or up to 3 days).
- Stir mousse base until velvety and smooth - pour into cream whipper.
- Charge whipper twice, shaking well after each charge.
- Siphon mousse into a container to check viscosity and eliminate any air pockets.
- Siphon into serving vessel (can store in siphon, charged up to two days - shake well prior to use and test before going into serving dish).
- Clean glass jar and lid well.
- Using a chef’s knife or peeler, trim off squash skin (reserve 2-3 whole slices).
- Cut (or mandolin) squash into ⅛” thick, by 3-3½” long slices.
- Tightly pack the sliced squash into jar - in addition to the squash skin pieces (the tighter the better and will keep the slices submerged in the brine, vs floating).
- Add sea salt and peppercorns, then fill to top, above tops of the squash with filtered water.
- Place lid on jar and allow to sit at room temperature (72°-78°F) for a 1-3 weeks*.
- Daily: Invert jar and swirl brine from bottom to the top - open lid to release any built up gasses.
- To use: remove from brine and cut to preferred portion size.
*The longer you allow the squash to ferment will determine the flavor profile. For this recipe I allowed mine to ferment for 1 week at ~74°F. Once desired flavor profile has been reached, keep refrigerated.
Have extra?! Try instead of pickles on a sandwich, or dice and add to tuna salad or just snack on!
Black Currant Sauce
- Place cleaned currants in pot with water and sugar. Heat on medium until sugar has fully dissolved.
- Bring temperature down to a very light simmer and reduce until syrupy (some currants will still have their shape while others have become liquid).
- Cool, add pinch of salt to balance out the flavor.
- Store in fridge for up to 2 weeks.
- Heat up a deeper rimmed saute pan (or wide mouth sauce pot) on medium high heat (2-3 min).
- Spoon about 1 tablespoon of amaranth into pan and swirl to spread over entire surface area.
- You may need a lid, but swirl the amaranth until all of it has “popped” and has become puff white vs hard and round.
- Pour popped amaranth into a container and continue until all has been popped.
- Store once cool in a dry air tight container for up to 3 months.
Crispy Asian Pear
- Prepare and cool simple syrup.
- Preheat oven to 180°F.
- Wash and dry pear, slice in half and core center.
- Slice (or mandolin) pear to 1/16” thick, keeping skin on.
- Dip pear into simple syrup and slightly wipe off (you don’t want slices to be dripping or pooling simple syrup).
- Place onto non-slip baking mat (or lightly oiled and wiped parchment paper) giving room between slices and making sure the slices aren’t sitting in syrup.
- Bake until pears look matte and dry. Carefully peel each slice up and flip over. Bake until crisp and dehydrated.
- Once cooled, can be stored in airtight container at room temperature up to 3 months.