Robert Wemischner

Eggless chocolate mousse

Preparation info
  • Yield: Approximately 26 ounces ,

    12

    servings, 2⅙ ounces each
    • Difficulty

      Easy

Appears in
The Dessert Architect
The Dessert Architect

By Robert Wemischner

Published 2009

  • About

Ingredients

Oz Grams Name of ingredient
10 300

Method

  • In a medium-sized heavy saucepan, bring the first quantity of the cream to the boil.
  • Place chopped chocolate into a heat-proof stainless steel bowl.
  • Pour the hot cream over the chocolate and stir, without aerating, to blend until all of the chocolate has melted.
  • If pieces of unmelted chocolate remain, place the bowl over a hot water bath and s