Chocolate Mousse V

With Gelatin

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric
Gelatin

Method

Procedure

  1. Soften the gelatin in cold water).
  2. Combine the sugar, water, and glucose and bring to a boil to make a syrup. Cook to 245°F(119°C).
  3. Whip the egg yolks until thick and pale. Gradually beat in the hot syrup. Add the gelatin and beat until dissolved. Continue whipping until cold.