1. Plated Dessert Components
Chocolate
Mousses
Soufflé
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Sauces

2. Mousse
Chocolate based
• Sabayon
• Eggs
• Butter
Others
• Fruit or nut purees
• Gelatin
The Foam
• Whipped egg whites
• Whipped cream
• Whipped egg whites and cream
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
• Melted chocolate or ganache
• Melted chocolate with additional ingredients for a richer base

3. Sacrificing: adding small amount of foam to base in order
to lighten it so the remainder of the foam, retains more air.
Folding: incorporating the foam using an up and down
motion not stirring.
The Set: once the mousse is complete it must be placed
into a mold or serving vessel to set, once set do not mix.
Never portion or pipe a mousse once it is set or it will
deflate.
Adding flavors: Flavors can be added in many ways from
infusing into cream/milk, adding liquor to whipped cream,
adding flavor to ganache base.
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Important Mousse Tips

4. Fruit puree (Coulis)
• Thickened by reduction, sugar or slurry
• Slurry can create a skin or lumpy sauces
Cream sauces
• Crème Anglaise
• Flavored Anglaise
Chocolate
• Thinned ganache
• Sugar syrups with cocoa
Caramel sauce
• Caramelized sugar with heavy cream
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Sauces

5. Base
• Chocolate
• Custard
• Béchamel
Whipped egg whites are folded into base
Baking vessel
• Must have straight sides
• Buttered and dusted
• Sweet = sugar, coconut, cookie/cake crumbs or nuts
• Savory = grated cheese, nuts
Frozen Soufflé: not a true soufflé but a mousse or cream set
with gelatin in a mold so it resembles a risen soufflé
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Soufflé

6. What is Chocolate
• Cacao seeds are separated from the pods and fermented in the sun
to mellow the bitter flavors
• Seeds are dried, husked and the cocoa been or Nib is processed
into chocolate or cocoa powder
• Cocoa Solids refers to cocoa powder and cocoa butter together
• Processed chocolate refers to cocoa solids with additives i.e. milk,
sugar, lecithin, preservatives, flavorings, stabelizers
Labeling: % cocoa solids
• Dark, milk, unsweetened, bittersweet, semi sweet
• White chocolate is not considered true chocolate as it contains no
cocoa powder
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
The cacao tree is native to South America and was used to make a
bitter hot beverage mixed with chili and spices by the Aztecs
• Theobroma: food of the Gods

7. Chef Michael Scott
Lead Chef Instructor AESCA
Boulder

8. Working With Chocolate
• Chocolate will burn and become grainy if heated over 120 ̊F
• Small amounts of water will cause chocolate to seize up
• Temperature abuse will cause chocolate to bloom
• Bloom: sugars and fats separate from set chocolate
• Compromises quality of finished product
The Perfect Tempered Chocolate (3 S’s)
• Snap
• Shine
• Silky mouth feel
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Tempering: the process of melting chocolate and establishing
the perfect crystal formation.
• Helpful tips when working with chocolate