Cappuccino Mousse

Name: Cappuccino Mousse
Yield: 8 cups (1 L 920 ml)
Ingredients: 6 egg yolks (½ cup/120 ml); 3 cups (720 ml) heavy cream; ¼ cup (60 ml) coffee liqueur; ⅓ cup (80 ml) or 4 ounces (115 g) honey; 4 ounces (115 g) unsweetened chocolate; 10 ounces (285 g) sweet dark chocolate

Preparation info

8 cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

3 cups (720 ml) heavy cream
6 egg yolks (½

Dessert
Gluten-free
Vegetarian

Method

Whip the heavy cream to soft peaks. Cover and refrigerate.
Whip the egg yolks to the ribbon stage.
Heat the honey just until it starts to boil, then immediately whip it into the egg yolks. Because the amount is so small, be sure to scrape all of the honey out of the pot. Continue whipping until the mixture has cooled. Stir in the liqueur.
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