Milk Chocolate–Coffee Mousse

Preparation info
  • Yield:

    8 cups

    • Difficulty

      Easy

Appears in

By Bo Friberg

Published 1989

  • About

Ingredients

  • 3 cups (720 ml) heavy cream
  • 6 egg yolks (½

Method

  1. Whip the heavy cream to soft peaks. Set aside.
  2. Whip the egg yolks to the ribbon stage.
  3. Heat the honey just until it starts to boil, then immediately whip it into the egg yolks (because it is a small amount, be certain to scrape all of the honey out of the pan). Continue whipping the yolks until the mixture is fluffy and no longer warm. Stir in the liq