Guess who's coming to dinner 

The Indy drops in with its annual list of lip-smackin' holiday recipes

Page 9 of 9


Butterscotch mousse soufflés

Jill Geisler

Pastry chef, Mustard Seed

Southgate Mall, Missoula

Food for thought: For the past three years, Jill and her cohort, Matt Ball, have dominated the dessert category in the Indy’s Best of Missoula reader poll. We asked Jill to provide a dessert from her award-winning offerings, and she did us one better—a secret sneak-peak at a new item that should be available at the Mustard Seed in December. Jill describes it as a “cold set mousse ‘soufflé’ with the surprise of a chocolate truffle cake on the bottom.” This recipe serves eight.

What you’ll need:

For the chocolate truffle cake:

6 oz. unsalted butter

10 oz. semisweet or bittersweet chocolate

2 teaspoons vanilla

4 eggs

For the chocolate sauce:

1 cup heavy cream

1/2 cup light corn syrup

10 oz. semisweet or bittersweet chocolate

For the butterscotch mousse:

1 cup heavy cream

1 vanilla bean, split

2 teaspoons gelatin

4 tablespoons water

11 oz. butterscotch chips

2 cups heavy cream

For the garnish:

1 1/2 cups heavy cream

1/2 cup powdered sugar

Toffee bits

How to make it:

Preheat oven to 350 degrees. Lightly butter bottom and lower sides of 8 4-oz. ramekins and place in a shallow baking pan. Melt the butter and chocolate in a medium bowl set over simmering water (in a double boiler), stirring constantly until smooth. Stir in vanilla. Remove from heat and set aside.

In another small bowl set over simmering water, whisk the eggs constantly until just warm to the touch. Transfer the eggs to a mixer and beat until triple in volume. Fold the eggs into the chocolate mixture and blend until smooth. Carefully spoon the mixture into the ramekins. Wipe off any spilled chocolate from the rims. Pour enough hot water into the baking pan to come halfway up the sides of the dishes. Bake for 12 minutes. The center will be a little soft.

Carefully lift out the ramekins from the baking pan and set on a cooling rack. Pour the water from the pan and set aside to cool down. Let the cakes cool for 15 minutes. Drizzle chocolate sauce on each, return them to the baking pan and refrigerate until completely cooled, about 1 hour.

To make the chocolate sauce, heat the cream to a simmer in a small bowl set over simmering water. Blend in the corn syrup. Add the chocolate and stir until melted and smooth. For the butterscotch mousse, sprinkle the gelatin over the water and let soften for 5 minutes. In a saucepan set over moderate heat, bring 1 cup of heavy cream with the vanilla bean and scraped seeds to a simmer. Spoon the softened gelatin into the cream and whisk for 1 minute until completely dissolved. Discard the bean. Place the butterscotch chips in a large bowl and pour the hot cream mixture on top and quickly whisk until the chips are completely melted. Set aside to cool to room temperature, whisking occasionally.

Now prepare the ramekins for the mousse. Cut lengths of parchment paper 1 1/2-inches wide. Use double thickness (for rigidity) and extend a half-inch from the rim. Secure by taping one end to the dish, wrap tightly around and tape the overlapping end. Beat the remaining 2 cups cream to soft peaks and fold into cooled butterscotch mixture until smooth. Spoon the mousse on top of the chocolate truffle cakes, filling to a half-inch above the rim and smoothing the tops with the back of the spoon. Chill for 2 hours or until set.

For the garnish, peel off the paper from the ramekins. Place toffee bits on a plate and, holding onto ramekins, roll the top half-inch of mousse in the toffee all the way around. Whip the cream until stiff and add powdered sugar. Dollop whipped cream on top of the mousse and drizzle with the warm chocolate sauce.

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