Culinary Institute of America

Dark Chocolate Mousse

Preparation info
  • Makes

    1

    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
Bittersweet chocolate, chopped 5

Method

  1. Assemble and prepare the desired pastries, containers, or molds that are to be used in the application of the mousse before beginning preparation.
  2. Melt the chocolate and butter together to 120°F/49°C in a bowl over simmering water.
  3. Combine the egg yolks and glucose in a mixer bowl and whisk together until thoroughly blended. Place the bowl over a pot