Safest Choice™ Pasteurized Shell Eggs for Foodservice

Pasteurized Shell Eggs for Foodservice

Quantity Foodservice Recipes

Mocha Latte Chocolate Mousse

Add a touch of elegance to your dessert foodservice menu with this sophisticated mocha latte chocolate mousse. Our quantity recipe for this smooth, rich, and decadent dessert is quick and easy to make.

Recipe

Mocha Latte Chocolate Mousse foodservice recipe

Serving Size: 3/4 cup

Yield:

Ingredients:

  • 16 oz semisweet chocolate
  • 3/4 c unsalted butter
  • 2 Tbsp espresso powder
  • 2 Tbsp coffee liqueur
  • 2 Tbsp vanilla extract
  • 8 Davidson's Safest Choice® pasteurized shell egg(s), separated
  • pinch salt
  • 2/3 c sugar
  • 2 c heavy cream
  • whipped cream for garnish
  • coffee beans for garnish

Ingredients:

  • 32 oz semisweet chocolate
  • 1 1/2 c unsalted butter
  • 1/4 c espresso powder
  • 1/4 c coffee liqueur
  • 1/4 c vanilla extract
  • 16 Davidson's Safest Choice® pasteurized shell egg(s)
  • pinch salt
  • 1 1/3 c sugar
  • 4 c heavy cream
  • whipped cream for garnish
  • coffee beans for garnish

Ingredients:

  • 64 oz semisweet chocolate
  • 3 c unsalted butter
  • 1/2 c espresso powder
  • 1/2 c coffee liqueur
  • 1/2 c vanilla extract
  • 32 Davidson's Safest Choice® pasteurized shell egg(s)
  • pinch salt
  • 2 2/3 c sugar
  • 8 c heavy cream
  • whipped cream for garnish
  • coffee beans for garnish

Ingredients:

  • 96 oz semisweet chocolate
  • 4 1/2 c unsalted butter
  • 3/4 c espresso powder
  • 3/4 c coffee liqueur
  • 3/4 c vanilla extract
  • 48 Davidson's Safest Choice® pasteurized shell egg(s)
  • pinch salt
  • 4 c sugar
  • 12 c heavy cream
  • whipped cream for garnish
  • coffee beans for garnish

Preparation:

  1. In a medium saucepan over low heat, melt chocolate and butter, then stir in the espresso powder, coffee liqueur and vanilla extract. Pour into a bowl and let it cool to room temperature.
  2. With an electric mixer on medium-high speed, beat egg whites and salt until soft peaks form; gradually add half of sugar and beat the whites just until stiff.
  3. In another bowl, with electric mixer on high speed, beat egg yolks and remaining sugar until pale yellow and thick, about 5 minutes.
  4. In another bowl, with electric mixer on high speed, beat cream just until stiff.
  5. Gently fold yolk mixture into chocolate. Add whites and fold until just blended, then add whipped cream and fold just until blended.
  6. Divide into coffee cups and refrigerate for an hour. Garnish with whipped cream and coffee beans.

Nutrition Facts

Mocha Latte Chocolate Mousse foodservice recipe

Nutrition Facts

Serving Size (3/4 cup)

Nutrition Category Amount
Calories 520
Calories from Fat 380
Total Fat 42g (65% DV)
Saturated Fat 26g (130% DV)
Trans Fat 1g
Cholesterol 210mg (70% DV)
Sodium 60mg (3% DV)
Total
Carbohydrate
34g (11% DV)
Dietary Fiber 3g (12% DV)
Sugars 28g
Protein 8g
Vitamin A 20%
Vitamin C 0%
Calcium 4%
Iron 8%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Cost Calculator

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CDC "Cracks Down" on Unpasteurized Eggs in Restaurants

The Centers for Disease Control and Prevention (CDC) recently conducted a study to analyze how restaurants handle risk management and egg safety. And it's advising foodservice sanitation inspectors to pay close attention to egg storage and preparation practices in food service. Read more in the Davidson's Safest Choice® Foodservice blog >

Kitchen Cheat Sheet:
Classic Egg Favorites

Eggs are a classic comfort food—economical and versatile. Help your team prepare classic egg favorites such as soft scrambled eggs and the beloved omelet perfectly every time. Download our cheat sheet and read more on the Davidson's Safest Choice® Foodservice blog >