Chocolate Mousse
(serves 30)
| chocolate, unsweetened | 4 ounces |
| chocolate, semi-sweet | 38 ounces |
| butter | 8 ounces |
| egg yolks | 8 ounces |
| sugar | 8 ounces |
| egg whites | 12 ounces |
| sugar | 12 ounces |
| heavy cream | 2 pounds |
| vanilla extract | 1/2 ounce |
 |
Procedure: |
1. Melt chocolate over simmering water bath. Add butter and stir till melted. Keep warm about 100 F.
2. Combine yolks and sugar and heat over a water bath stirring till 100 F. Then whip on machine till light and thick. (ribbon stage)
3. Prepare a Swiss Meringue, by combining white and sugar in a hobart bowl, heat over a water bath till at 110 F. Then whip till firm peaks are reached on the machine.
4. Whip the cream to soft peaks and reserve in the refrigerator.
5. Quickly and carefully fold in the yolk mixture, then the Swiss Meringue into the chocolate, and then fold-in the whipping cream.
© Copyright by
Chefknifes.com