Chocolate Mousse

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Serves | Prep Time | Cook Time

Why I Love This Recipe

From my pastry arts class.

Ingredients You'll Need

8 oz semi sweet chocolate
1 1/2 cups heavy cream
4 egg yolks
1/8 cup granulated sugar
3 egg whites
1/4 cup granulated sugar


Melt the chocolate over a double boiler, keep warm.

Whip the heavy cream to soft peaks, keep chilled.

Whisk the egg yolks and the first amount of granulated sugar over a double boiler and heat until the sugar dissolves (approximately 115 degrees).

Transfer the yolks to an electric mixer with a whip attachment. Whip the yolks on high speed until 3x's the original volume, light in color and holds ribbon.

When the yolks are close to finish; start whisking the egg whites with the second amount of granulated sugar. Whip to a firm peak.

When the entire mise en place is ready, fold the warm chocolate into the egg yolk base.

Fold in the egg whites.

Fold in the heavy cream.

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