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Tuesday, 7 December 2010

Chocolate Mousse

300g
couverture
4
egg yolks
8
egg whites
500ml
whipped cream



















Method


1.      Melt the chocolate over a bain marie stirring continuously.
2.      When the chocolate is warm & glossy whisk in the egg yolks.
3.      Whip the cream to ribbon stage & fold into the chocolate after it has cooled slightly.
4.      Place the egg whites in a sterilised bowl & whisk to stiff peaks.
5.      Fold in the egg whites to the chocolate mixture a little at a time, then portion into ramekins & refrigerate.8.      Leave for at least half a day to set.
Posted by Unknown at Tuesday, December 07, 2010

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