Page 174 - Passion4Baking The Magazine

NewYear’s Eve

Silky smooth
chocola�e
mousse

10 ½ oz. (300 g) DARK
CHOCOLATE
(60-70% COCOA SOLIDS)
5 EGG YOLKS
¾ CUP (150 g)
GRANULATED SUGAR
3 tbsp WATER
2 ½ CUPS (600 ml)
HEAVY CREAM

NOTE: YOU WILL NEED A CANDY (120°C), slowly pour into the egg yolks
THERMOMETER FOR THIS RECIPE. avoiding the beaters. Continue whisking
Melt the chocolate over a pan of simmering for 3 minutes or until the mixture has
water. Place the egg yolks into a mixing thickened and slightly cooled.
bowl. Prepare the whisk and set aside. Whisk the cream until soft peaks form.
Place the sugar and water into a small Whisk the melted and cooled chocolate
pan and bring to the boil. Simmer until the into the egg yolk mixture. Add the cream
temperature reaches 248°F (120°C). Start and mix until well blended.
mixing the egg yolks when the syrup is Pour the chocolate mousse into individual
230°F (110°C). dessert bowls or glasses. Cover and chill
When the syrup has reached 248°F until needed.

174 Passionforbaking.com