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Culinary Institute of America

Mousse/Crispy Chocolate

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Preparation info
  • Makes

    2 sheet

    pans
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Egg whites 7

Method

  1. Whip the egg whites and the sugar to firm peaks.
  2. Whisk the egg yolks into the chocolate with the salt and then gently fold in the meringue.
  3. Spread the mixture into a thin, even layer on two sheet pans lined with silicone baking mats. Dry out in a low oven overnight. Store in an airtight container.

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