CHEF’S CORNER: CHOCOLATE MOUSSE

Ingredients:

  • 450 G Dark chocolate
  • 85 G Butter
  • 250 G Whole eggs
  • 400 G Whipped cream
  • 60 G Water
  • 170 G Sugar

 

Method:
Melt the chocolate with butter and whipped cream. Cook the sugar and water to 120 degrees C, pour in the eggs and whip with the mixer until soft peaks form, then fold everything together. Spread the mousse one inch high on the hazelnut crouquant set overnight and cut with mold and serve.

This site uses cookies to store information on your computer. Some are essential to make our site work; others help us improve the user experience. By using the site, you consent to the placement of these cookies. Read our Terms & Privacy Policy to learn more.
Agree & Dismiss
Get a Room