Big Rock Chophouse's famous chocolate mousse

- This recipe comes courtesy of Big Rock Chophouse's executive chef Gabby Milton and from pastry chef, Eric Voigt. You can learn more about Big Rock Chophouse at www.bigrockchophouse.com.

4 oz. liq 1/2 and 1/2
2 oz. granulated sugar
2 ea. egg yolks
6 oz. valrohna dark chocolate
6 oz. liq whipped cream

Method:
In a non-reactive sauce pot, bring 1/2 and 1/2 to a scald. Mix sugar and yolks together and temper hot into yolk mixture. Gently add all back into sauce pot over low hear, stirring continuously. Cook to anglaise, coating back to spoon. Pour through a fine mesh strainer over dark chocolate. Emulsify and let cool to room temperature.

Fold in whipped cream 1/2 at a time. Portion and serve into desired vessel.

Whip Cream Big Rock style

1 qt. cream heavy 35%
5 oz. granulated sugar
2 tsp. good vanilla extract

Method:
Combine all ingredients in a mixer bowl fit with a whisk attachment. Whip on medium high until soft peaks. Turn off mixer and scrape down sides and restart until firm peaks are holding. 


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