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Dark Chocolate Mousse
Preparation info
- Makes
1 lb
- Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | U.S. | Metric |
| Bittersweet chocolate, chopped |
Method
- Assemble and prepare the desired pastries, containers, or molds that are to be used in the application of the mousse before beginning preparation.
- Melt the chocolate and butter together to 120°F/49°C in a bowl over simmering water.
- Combine the egg yolks and glucose in a mixer bowl and whisk together until thoroughly blended. Place the bowl over a pot
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