- 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
chocolate mousse
michelle taylor
30th January 2011
chocolate mousse
Bombe: Cook sugar and water to 121ºc and pour onto egg mix.
Ingredients
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.
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