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Chocolate Mousse II
Preparation info
- Difficulty
Easy
Appears in
Published 2008
Ingredients
Standard quantity
| Chocolate at 100% | |||
| Ingredients |
Method
Procedure
- In a round-bottomed stainless-steel bowl, whip the egg yolks until pale.
- Make a syrup with the sugar and water and boil to 244°F(118°C). Whip the hot syrup into the yolks and continue whipping until cool.
- Melt the chocolate and fold into the egg mixture.
- Whip the cream until it forms soft peaks. Whip one-third of the crea
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