Chocolate Crème Mousseline

Batch Size:
Yield:

Main

AmountIngredient
Pastry Cream
Chocolate58-66%, chopped
Unsalted Buttercubed
Scaled ingredient total2,489 g

Prep Method 3

  1. 1.Prepare the pastry cream on page 218.
  2. 2.In a mixer fitted with a paddle attachment, cream the hot pastry cream and chopped chocolate until the chocolate is incorporated and the pastry cream has cooled until slightly warm, about 110ºF (43ºC).
  3. 3.When the pastry cream is slightly warm, add the butter in several additions, beating until completely incorporated and the mixture is light and fluffy.

U of M Equivalency

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Recipe Cost

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Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
Pastry CreamThis ingredient is not yet set with a purchase cost and unit—
ChocolateThis ingredient is not yet set with a purchase cost and unit—
Unsalted Butter$3.0627
Purchase item nameGreat Value Sweet Cream Unsalted Butter, 16 oz, 4 Sticks
Purchase cost$3.06
Purchase unit16 ounce_mass
Date added2026-08-08
Item ID #10315054
Vendorwalmart
Total Yield2,489 g
Total Cost$3.0627
Cost Per G:$0.0012

Partial estimate; unpriced ingredients are excluded. 18% of ingredient weight is priced.

2 costing issues
  • Pastry Cream: no active USD purchase price with a convertible package size
  • Chocolate: no active USD purchase price with a convertible package size

Nutrition label

Complete the items below to generate a final label.

!
Serving sizeAdd servings in edit mode.
Ingredient nutritional data1 of 3 connected
!Pastry CreamAdd nutritional data1610 g›✓Unsalted ButterButter, stick, unsalted454 g›!ChocolateAdd nutritional data425 g›

Nutrition Facts

Serving size100 g

Amount per serving

Calories0

% Daily Value*

Total Fat 15g
19%
Cholesterol 45mg
14%
Sodium 0mg
0%

* The % Daily Value tells you how much a nutrient in a serving contributes to a daily diet. A 2,000 calorie diet is used for general nutrition advice.

Draft calculation · 18% mapped. Scaled batch: 0 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details

  • See the Chef's Notes in the Basic Crème Mousseline recipe on page 179.