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Magic Pan Chocolate Mousse

Subject: Magic pan chocolate mousse
From: Mitty
Date: 9/23/2020, 6:47 AM

On 9/22/2020 4:53 PM, Mitty wrote:

I worked at the magic pan as a line cook in high school. Was wondering if anyone 
has the recipe for the chocolate mousse. I think I remember all the ingredients, 
but I would like to double check. Thanks

Hello Mitty,

I have a recipe that is labeled as the actual recipe from the Magic Pan production manual. It is, therefore, for a large quantity of mousse - 10 lbs. See below:


Chocolate Mousse — production Manual

Preparation Time: 45 minutes
Final Temperature: 45º F/7º C
Method of Preparation: 4 qt Double Boiler/Stove Top Kitchen Aid or Hobart/Whip
Holding Time: 2 days refrigerated
Yield: 10 lb (4.536 Kg)

Chocolate, grated 1.36 kg (3 lb)
Margarine 568 g (1 lb 4 oz)
Egg Yolks 510 g (1 lb 2 oz)
Egg Whites, room temperature 908 g (2 lb)
Sugar 340 g (1 lb 2 oz)
Heavy Cream—36% butter fat minimum — No substitutions!   -   908 g (2 lb)

NOTE: This is a very delicate product, special care must be
taken in melting the chocolate and when adding egg yolks to
avoid high temperature.

Maximum amount for double boiler and Kitchen Aid Mixer.

Mousse made with manufacturer's cream (>36%) tends to
break down very quickly.

Assemble double boiler with water in lower pan. Place on
stove and bring water to a rolling boil over high heat. Chop
margarine into 1" pieces for faster melting.


Remove double boiler from heat. Add grated chocolate and
margarine to the upper pan. Cover the double boiler and let the
chocolate and margarine melt completely. Stir occasionally to
help the mixture heat evenly. Beat the eggs yolks slightly.
When chocolate and margarine is melted, gradually add the
egg yolks to the mixture while vigorously beating the mixture
with the wire whip. Continue beating until the mixture has
thickened to consistency of thick sauce. Transfer the mixture
to a deep refrigerator half pan or full pan. Place mixture in
refrigerator and allow to cool to 100º F. Chocolate base should
not go below 90º F or above 100º F. Watch carefully. If mixture
reaches lower temperature it will solidify or harden. If this
happens, let it sit out at room temperature-to soften or let pan
sit in larger pan filled with warm water. DO NOT attempt to
heat mixture to soften.
Before proceeding to next step, be sure egg whites sit out at
room temperature for at least 15 minutes or until 80º F/27º C
so they will whip higher and lighter. The white may be
brought up to temperature quickly by placing the container
with the egg whites in warm water (100º F maximum).

Hobart Mixer Method:
Using the whip attachment on the Hobart Mixer, whip the
cream until it forms stiff peaks. Place whipped cream in 
refrigerator until needed. In Hobart Mixer, using the whip 
attachment, beat the egg whites on #3 speed. Gradually add
sugar. Continue beating egg whites until they form stiff peaks.

Next, reduce speed to #2 and add whipped cream and blend
only a few seconds until combined. Immediately add the
chocolate base to the whipped cream/egg white mixture and
continue blending on #2 speed until completely combined.
Turn Hobart Mixer off as soon as mixture is evenly blended
and of a silky brown color. There should be no white lumps

Kitchen Aid Mixer Method:
In Kitchen Aid, using the whip attachment, whip the cream
until it forms stiff peaks. Place whipped cream in refrigerator
until needed. Next in the mixer, using whip attachment, beat
the egg whites on high speed until they start to foam. Gradually
add sugar. Continue beating the egg whites until they
form stiff peaks. In a large container gently fold the whipped
cream into the 70º F/21º C chocolate mixture using a wire
whip. Do not beat. When the chocolate-whipped cream mixture
is thoroughly mixed, add the beaten egg whites using the
preceding method. Always add the whipped cream first, then
egg whites. Blend until there are no white lumps visible and
mixture is a silky brown color.

Divide the finished mousse into refrigerator 2" deep half pans
(only) and hold refrigerated until service.

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