Chocolate Mousse II

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Standard quantity

Chocolate at 100%
Ingredients

Method

Procedure

  1. In a round-bottomed stainless-steel bowl, whip the egg yolks until pale.
  2. 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.
  3. Melt the chocolate and fold into the egg mixture.
  4. Whip the cream until it forms soft peaks. Whip one-third of the crea