Morton's Restaurant Group, Inc. owns and operates Morton's of Chicago, a high-end steakhouse restaurant chain aimed at a business clientele, and Bertolini's Authentic Trattorias, a smaller chain offering Italian specialties in a casual dining atmosphere. At the end of 1998 Morton's Restaurant Group owned and operated 43 Morton's of Chicago and 12 Bertolini's units. All Morton's of Chicago restaurants were similar in style, concept, and decor, and were located in retail, hotel, commercial, and office building complexes in major metropolitan areas and urban centers. Catering primarily to business-oriented clients, Morton's of Chicago had an average per person check of about $65 in 1998. The Bertolini's restaurants offered white tablecloth service, with an average per person check of about $20. Morton's Restaurant Group also held a minority of stock in two other restaurant chains, Mick's and Peasant.

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Double Chocolate Mousse


DOUBLE CHOCOLATE MOUSSE
Morton's Steakhouse Copycat Recipe

Serves 8

3 cups heavy cream
12 ounces semi sweet dark chocolate
3 tablespoons unsweetened cocoa
1 cup egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup sugar

Bring half the heavy cream to a boil in a saucepan. Place the chopped chocolate and cocoa powder in a medium mixing bowl and pour the boiling cream over the chocolate. Let the chocolate, cocoa and cream sit for 1 minute, then whisk together with a wire whisk until blended. Be sure any large balls of cocoa have been broken up. Set aside. When chocolate's temperature has come down to 80 degrees, beat the egg whites on high speed in a chilled mixer for approximately 10 seconds until they begin to foam. Add the cream of tartar and salt to the egg whites; beat for about 1 more minute, until soft peaks form. Sprinkle in sugar, continuing to beat until stiff, but not dry for another minute.

Check temperature of the chocolate again to be sure it has come down to 80 degrees; fold in the beaten egg white mixture. Add remaining heavy cream to chilled mixing bowl. Whip on high speed until soft peaks form, about 2 minutes. Fold the whipped cream into the chocolate - egg white mixture. Cover with plastic wrap. Refrigerate overnight or at least 4 hours. Using a pastry bag with a star tip, pipe 6 ounces of mouse in individual serving dishes and top with fresh whipped cream.

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