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Friday Dessert: Michael’s Chocolate Mousse

June 7, 2013

As I ended my last post I promised that I would return with yet another rant towards Michael Smith, so in keeping with my end of the bargain here we go…After making Garlic-Rubbed Crostini’s with Mediterranean Tuna Salad, which as I stated were out of this world, I ventured into the land of Michael’s Caramel Milk Chocolate Mousse.  This is where my gripe with Chef Michael Smith really comes to a boil.

This is yet another great recipe that he shares, however it’s all about how he shares it and the pretentious grammar thrown in.  Through this recipe I was able to learn a lot of new ways to cook and again it tastes delicious, but Michael, you’re killing me.

Let’s first go over the recipe:

  • Pour one cup of water into a sauce pan followed by a cup of sugar.  Heat over medium-high heat.  No need to stir.
  • When the caramel is a deep golden brown “and amazingly aromatic” pour in 1/2 cup of cream, turn off the heat, and whisk until it is smooth.
  • Pour into a shallow pan and allow it to cool to room temperature, stirring occasionally.
  • Set aside.
  • Place a bowl over a pot of simmering water and toss in 8 ounces of milk chocolate, followed by a 1/2 cup of cream.
  • Whisk until barely melted, remove from heat and continue to whisk until the mixture is smooth.
  • Pour in the remaining 3 cups of whipping cream with 1 teaspoon of vanilla and whisk.
  • Combine the chocolate and caramel mixtures and mix together with a spatula.
  • Place in the fridge until firm then serve!

This tasted incredible, but no matter how fantastic the flavor was it couldn’t remove the sour taste from my mouth left from his tips on how to cook the caramel.  Telling me to heat it until it becomes a deep golden brown is very helpful.  I’m able to see it, judge the color, and turn off the heat when it reaches the desired color; however, telling me to heat it until it becomes amazingly aromatic is a whole different story.

Really Mike?  Amazingly aromatic?!  Based on this it sure as hell seems like you want me to lower my nose toward a boiling pot of 300 degree molten caramel to check the scent.  No thanks, I like having skin on my face.  Come on Mike, you’re better than this.  I want to like you, I really do, but when you place stuff like this in the descriptions of your recipes you make it nearly impossible.

That better smell amazingly aromatic if you’re planning on eating it Michael.

That better smell amazingly aromatic if you’re planning on eating it Michael.

-Patrick

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