chocolate mousse

michelle taylor

michelle taylor

30th January 2011

chocolate mousse

Bombe: Cook sugar and water to 121ºc and pour onto egg mix.

Ingredients

  • 4 leaves gelatine
  • 325g Bombe Mix
  • 325g 70% Dark Chocolate
  • 500g Semi Whipped Cream
  • Bombe Mix:
  • 200g Egg Yolks
  • 100g Eggs
  • 170g Sugar
  • 80g Water

Method

Bombe: Cook sugar and water to 121ºc and pour onto egg mix.
Whip until ribbon stage, this mix must be warm when added
to cream and chocolate.
Mousse: Melt the chocolate and mix in a little of the whipped cream.
Add the warm bombe mix, then fold in remaining cream and gelatine.