Boulangerie Patisserie: Chocolate Mousse

Chocolate Mousse

Boulangerie Patisserie, EPCOT

Makes 3 cups

5 ounces semi sweet chocolate
2 egg yolks, lightly beaten
1/4 cup heavy cream
1 teaspoon pure vanilla extract
3 egg whites
1/4 cup sugar

Melt chocolate in a double-boiler over warm water. Remove from heat. Combine egg yolks and cream and gradually add chocolate, stirring rapidly. Add vanilla. Beat egg whites with sugar until stiff peaks form. Gently fold egg whites into chocolate mixture. Spoon mousse into a decorative mold or individual serving glasses and chill until firm, about 2 hours.

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