Mousse au Chocolat No. 2

Chocolate Mousse

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


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


  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