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Midnight Chocolate Cupcakes, Dark Chocolate Ganache and Quick Milk Chocolate Mousse


Courtesy of Chef Lance Whipple, Executive Pastry Chef of the Four Seasons Resort in Scottsdale at Troon North

Midnight Chocolate Cupcakes

10 oz         Buttermilk
6 oz        Oil        
2 ea         Eggs
10 oz        Hot Water
2 oz        Natural Cocoa Powder
16 oz        Sugar
½ oz         Baking Soda
11 oz        Flour

Combine the buttermilk, oil, eggs in a mixing bowl. Heat the Water and whisk in the cocoa powder, then pour the cocoa mixture into the liquids and combine. Add half the sugar. Sift the dry ingredients with the rest of the sugar and slowly add in to the mix 

Pour into cupcake pans about 2/3rds of the way up.  
Bake at 350 for 12 -16 minutes  

Dark Chocolate Ganache

Milk    7 oz        
Cream    3 oz    
Vanilla    1 Bean        
Chocolate 55%    16 oz     
Butter     1 T        
Bring the Milk Cream and Vanillan to a boil
Stain the mix and pour over chocolate
Stir to create a consistence emulsification
Add Butter at the end

Quick Milk Chocolate Mousse

Cream             4 oz 
Corn Syrup        1 oz
Milk Chocolate     6 oz
Cream            10 oz

Bring cream, corn syrup to a boil and pour over milk chocolate. Let melt and then carefully combine ingredients until glossy. Add second amout of cream and combine. Let the mix set overnight in the cooler. When needed whisk until thickened. 


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