Label
All
0
Clear all filters

Wayne Gisslen

Chocolate Mousse I

Rate this recipe

Preparation info
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Chocolate at 100%
Ingredients U.S.

Method

Procedure

  1. Melt the chocolate over hot water.
  2. Remove from the heat and add the butter. Stir until the butter is melted and completely mixed in.
  3. Add the egg yolks one at a time. Mix in each egg yolk completely before adding the next.
  4. Beat the egg whites until they form soft peaks. Add the sugar and beat until the egg whites form stif

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title