Dark Chocolate Mousse

Preparation info
  • Yield:

    1.6 kg

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Eggs 325 g 11.46 oz 20.25%
  • Sugar <


  1. Combine the eggs with the sugar in a bowl and bring the mixture up to 60°C/140°F over a hot water bath while stirring constantly.
  2. Remove the mixture from the heat and pour it into the bowl of an electric mixer. Whip on high speed until it cools to 35°C/95°F and creates ribbons, about 10 minutes.
  3. Meanwhile, melt the chocolate over a hot water bath or i