11 ounces Bittersweet or semisweet chocolate
10 Egg yolks
2 Whole eggs
4 ounces Granulated sugar
16 fluid ounces Heavy cream, whipped
Servings: 10
1. In a microwave or over a double boiler, melt the chocolate to 130°F (55°C). Hold at this temperature by placing the bowl in a water bath of 135°F (57°C). Set aside.
2. Place the egg yolks, whole eggs and sugar in a mixer bowl over a pan of simmering water. Whisk until the mixture reaches 158°F (70°C) and is thickened.
3. Place the bowl on the mixer with the whip attachment. Whip until the mixture cools.
4. Fold 1/3 of the whipped cream into the warm chocolate. Using a balloon whisk gently fold in the remaining cream and whipped mixture. Use immediately.
5. Yield: 10 servings of 4 ounces each
Yield: 2 1/2 pounds mousse
Yield: 2 1/2 pounds
Notes: Variation:
Flavored Chocolate Mousse -- Add 1 to 2 fluid ounce (30 to 60 milliliters) liqueur, coffee or other extract to the finished mousse.
10 Egg yolks
2 Whole eggs
4 ounces Granulated sugar
16 fluid ounces Heavy cream, whipped
Servings: 10
1. In a microwave or over a double boiler, melt the chocolate to 130°F (55°C). Hold at this temperature by placing the bowl in a water bath of 135°F (57°C). Set aside.
2. Place the egg yolks, whole eggs and sugar in a mixer bowl over a pan of simmering water. Whisk until the mixture reaches 158°F (70°C) and is thickened.
3. Place the bowl on the mixer with the whip attachment. Whip until the mixture cools.
4. Fold 1/3 of the whipped cream into the warm chocolate. Using a balloon whisk gently fold in the remaining cream and whipped mixture. Use immediately.
5. Yield: 10 servings of 4 ounces each
Yield: 2 1/2 pounds mousse
Yield: 2 1/2 pounds
Notes: Variation:
Flavored Chocolate Mousse -- Add 1 to 2 fluid ounce (30 to 60 milliliters) liqueur, coffee or other extract to the finished mousse.
Last edited by a moderator: