Chocolate Mousse Off at Kahala
The Kahala Recipe Contest Searches for Best Chocolate Mousse
The Kahala Hotel & Resort is in search of the perfect French-Hawaiian Chocolate Mousse! Everybody knows Julia Child made the perfect chocolate mousse. Hers was a creamy, diagnosis rich, dark chocolate version, with just a touch of orange, and a dollop of strong coffee. But how would it taste with a pinch of fresh mango–or a chunk of chocolate-dipped pineapple–or maybe even a tablespoon of robust 100% Kona coffee? Would it be even more fabulous infused with some Maui Lavender? Or dressed with a Kona Coffee shortbread cookie? What if we took this French classic recipe and made it say Aloha?
Here’s your chance to take a Julia Child masterpiece and make it Hawaiian and the search for the perfect “Hawaiian” chocolate Mousse is on! They’re calling all home chefs to submit a “Hawaiian-style” version of a perfect chocolate mousse using Hawaiian grown products and ingredients.
Send your recipe variation and a jpeg photo of your finished masterpiece to The Kahala. Winners will be judged by The Kahala’s culinary team including Hoku’s Maitre d’Hotel Dante Camara, Food & Beverage Director Todd Oldham, Executive Chef Wayne Hirabayashi, Pastry Chef Michael Moorhouse, and General Manager Roseann Grippo. The Grand Prize winner will receive a gift dinner for two at Hoku’s.
The winning chocolate mousse recipe will be a featured dessert at Hoku’s during Bon Appetit! A Tribute to Julia Child and Mastering the Art of French Cooking being held during the entire month of August at The Kahala. Enter The Kahala’s Make it Say Aloha Chocolate Mousse Recipe Contest by sending your recipe and photo to the Kahala’s Food and Beverage Director at email@example.com no later than August 31, 2012. Entries should include name, age, phone number, e-mail contact, and snail mail contact information.
This contest is not open to any employee of The Kahala Hotel & Resort or Landmark Hotels Group, or any professional chefs. No purchases are necessary to win. Only one recipe and photo per person may be submitted. The winner’s chocolate mousse recipe may be slightly modified for presentation at Hoku’s. Your recipe and photo may be used in a variety of collateral materials, on Facebook, and Twitter, and the hotel’s own website. Deadline for entry is August 31, 2012. E-mail your recipe and photo to firstname.lastname@example.org. Entries must be dated no later than midnight on August 31, 2012. Here is Julia Child’s original recipe for inspiration:
MOUSSELINE AU CHOCOLAT
[Chocolate Mousse-a cold dessert] For about 5 cups serving 6 to 8 people
4 egg yolks
3/4 cup instant sugar (very finely granulated)
1/4 cup orange liqueur
A pan of barely simmering water
A basin of cold water
6 ounces or squares semi-sweet baking chocolate
4 Tb strong coffee
A small saucepan
6 ounces or 1/2 sticks softened unsalted butter
1/4 cup finely diced, glazed orange peel (optional)
4 egg whites
1 Tbsp sugar
Beat the egg yolks and sugar together until mixture is thick, pale yellow, and falls back upon itself forming a slowly dissolving ribbon. Beat in the orange liqueur. Then set mixing bowl over the not quite simmering water and continue beating for 3 to 4 minutes until the mixture is foamy and too hot for your finger. Then beat over cold water for 3 to 4 minutes until the mixture is cool and again forms the ribbon. It will have the consistency of mayonnaise. Melt chocolate with coffee over hot water. Remove from heat and beat in the butter a bit at a time, to make a smooth cream. Beat the chocolate into the egg yolks and sugar, then beat in the optional orange peel. Beat the egg whites and salt until soft peaks are formed; sprinkle on the sugar and beat until stiff peaks are formed, page 159. Stir one fourth of the egg whites into the chocolate mixture. Fold in the rest. Turn into serving dish, dessert cups, or petits pots. Refrigerate for at least 2 hours or overnight. This recipe is excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.
Life is Good… bon appetit!