Judith Galindo of Homemade Confections
Brenda and I often reference Judith Galindo, owner of Homemade Confections in Medford, Oregon. We first met Judith when she had recently started her business and was at the 2009 Oregon Chocolate Festival. We were there as judges along with two other professionals. We all determined that Homemade Confections get 1st place for the marriage of chocolate and candy. Her toffee is absolutely exceptional. She won again in 2010. The chocolate festival is happening again and I don’t know what the outcome will be. What I do know is Oregon has extremely talented chocolatiers and Judith is one of them.
Judith’s creations have been featured at the 2010 Emmy’s and the 2010 Tony Awards. We were delighted she took the time to share her Chocolate Mouse recipe.
Judith Galindo’s Chocolate Mousse
1 ¾ pound high quality bittersweet chocolate
½ c. plus 2 Tbs. brewed espresso
½ c. plus 2 Tbs. Kahlua
4 egg yolks
2 c. heavy whipping cream
¼ c. sugar
8 egg whites
¼ tsp. salt
¾ tsp. real vanilla extract or beans from one pod
*Coarse smoked sea salt to garnish
1. Melt chocolate in a heavy saucepan over very low heat, continually stirring. Combine the espresso then Kahlua. Set aside and cool for approx. 30 minutes.
2. Add egg yolks on at a time beating thoroughly after each addition.
3. Beat 1 C . of the whipped cream until thick. Add sugar beating until the cream is stiff.
4. Beat egg whites with the salt to form stiff peaks. Gently fold egg whites to the whipped cream.
5. Stir in approx. 1/3 of the cream mixture incorporating thoroughly to the chocolate mixture. Add the remaining cream mixture over the chocolate base, gently folding together. Do not over mix or this will deflate your mousse.
6. Pour the mousse into individual Merlot wine goblets (for the “wow” affect), dessert cups or a large serving bowl, refrigerate for at least 2 hours, until set.
7. When you serve your mousse, whip the remaining 1 c. cream until thick, add the vanilla and whip to soft peaks.
8. Dollop each portion with a bit of cream and sprinkle with coarse smoked sea salt.
*You may freeze this ahead of time.
*You may also top whipped cream with basil chiffonade (deeeelish with the smoked sea salt), candied flowers or shaved chocolate.
Homemade Confections
Judith Galindo
2009 & 2010 Oregon Chocolate Festival Winner!
541-690-9751
ENJOY!!!!!!!!
Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
