Culinary Institute of America

Chocolate Mousse

Preparation info
  • Makes

    3 lb

    • 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
Heavy cream 1

Method

  1. Whip the cream to medium peaks by hand over an ice bath. Refrigerate, covered tightly with plastic wrap.
  2. Bloom the gelatin sheets for 6 minutes, or until the sheets become pliable. Gently squeeze the gelatin sheet to remove excess moisture.
  3. Place the egg yolks, eggs, sugar and rum in the bowl of an electric mixer fitted with a whip attachment. Whip al