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From my pastry arts class.


  • 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.

Categories: Dessert  Mousse 
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