15 ounces Bittersweet chocolate
9 ounces Unsalted butter
7 Pasteurized egg yolks
11 Pasteurized egg whites
2 1/2 ounces Granulated sugar
8 fluid ounces Heavy cream
Yield: 1 1/2 quarts
1. Melt the chocolate and butter in a double boiler over low heat. Stir until no lumps remain.
2. Allow the mixture to cool slightly, then whisk in the egg yolks a small amount at a time.
3. Beat the egg whites until soft peaks form. Slowly beat in the sugar and continue beating until stiff peaks form. Fold the whipped egg whites into the chocolate mixture.
4. Whip the cream to soft peaks. Allow the mousse to cool, and then fold in the whipped cream. Make sure no streaks of egg white or cream remain.
5. Spoon the mousse into serving bowls or chill completely and pipe into bowls or baked tartlet shells. The mousse may be used as a cake or pastry filling.
6. Yield: 1 1/2 - 2 Qt.
Yield: 1 1/2 quarts
9 ounces Unsalted butter
7 Pasteurized egg yolks
11 Pasteurized egg whites
2 1/2 ounces Granulated sugar
8 fluid ounces Heavy cream
Yield: 1 1/2 quarts
1. Melt the chocolate and butter in a double boiler over low heat. Stir until no lumps remain.
2. Allow the mixture to cool slightly, then whisk in the egg yolks a small amount at a time.
3. Beat the egg whites until soft peaks form. Slowly beat in the sugar and continue beating until stiff peaks form. Fold the whipped egg whites into the chocolate mixture.
4. Whip the cream to soft peaks. Allow the mousse to cool, and then fold in the whipped cream. Make sure no streaks of egg white or cream remain.
5. Spoon the mousse into serving bowls or chill completely and pipe into bowls or baked tartlet shells. The mousse may be used as a cake or pastry filling.
6. Yield: 1 1/2 - 2 Qt.
Yield: 1 1/2 quarts
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