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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


Directions

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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