Chocolate Mousse III

Preparation info

  • Yield: about

    2⅛ pt

    • Difficulty


Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About


Ingredients U.S. Metric
Bittersweet chocolate



  1. In a saucepan, add the chocolate to the water and melt it over low heat, stirring constantly so the mixture is smooth.
  2. Beat in the egg yolks. Whip the mixture over low heat for a few minutes until it thickens slightly.
  3. Remove the mixture from the heat and stir in the liqueur or other liquid. Cool it completely.
  4. Whip the e