Chocolate Mousse without Gelatin

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Yield: enough to fill a 6 inch round mold


3 pcs egg yolks
4 T sugar
3 T water
175 g chocolate (melted to 95 F)
1 1/4 c heavy cream

  • Whip the heavy cream then set aside in the refrigerator.
  • Whip the egg yolks until pale in color or three times it's original volume.
  • Cook the sugar and water in a pot until it's temperature is 250 F.
  • Still whipping the yolks, add the sugar syrup into the yolks on a steady stream. Continue whipping until the mixture cools down.
  • Fold in the melted chocolate.
  • Then quickly fold in the whipped cream.
**Recipe from Le Cordon Bleu Dessert Techniques

Bon appétit,

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