Chocolate Mousse IV

Preparation info

  • Yield: about

    1¾ qt

    • Difficulty


Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About


Ingredients U.S. Metric
Bittersweet chocolate



  1. Melt the chocolate in a dry pan over a hot-water bath.
  2. Remove from the heat. Add the butter and stir until melted.
  3. Add the egg yolks, mixing well.
  4. Whip the egg whites with the sugar to form a soft meringue. Fold into the chocolate mixture.
  5. Whip the cream until it forms soft peaks. Fold it into the chocolate mixt