Chocolate Mousse
CATEGORIES
INGREDIENTS
  • frangelico/liquor- 30g
  • eggs- 275g
  • sugar-140g
  • chocoalte 72%-170g
  • peters chocoate- 170g
  • butter-95g
  • heavy cream-470g
DIRECTIONS
  1. melt chocolate and add butter
  2. make sabayon and whip until firm
  3. fold sabayon into chocolate
  4. fold mixture into heavy cream already whipped
  5. save in fridge until use
  6. if you want it stiffer, add 2 sheets of gelatin