Alma Lach

Mousse au Chocolat No. 2

Chocolate Mousse

Preparation info
    • Difficulty

      Medium

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 4 ounces bittersweet or German sweet chocolate
  • 4 egg yolks
  • ⅛

Method

  1. Put chocolate into a saucepan. Cover with two inches of very hot tap water. Cover with a lid. Let stand about 5 minutes. When you can stick your finger through the chocolate it is soft enough to complete the recipe. (If water cools, carefully drain it from the chocolate and re