- 75ml water
- 60g glucose
- 3 leaves gelatine
- 900ml cream
- 75 egg yolks
- 450g chocolate (dark, milk, white)
chocolate mousse hotel du vin
peter Jackson
14th December 2011
chocolate mousse hotel du vin
Melt the chocolate
heat water and glucose add the soaked gelatine
semi whip cream and add the egg ...
Ingredients
Method
Melt the chocolate
heat water and glucose add the soaked gelatine
semi whip cream and add the egg yolks
mix the water mix into the chocolate then the whipped cream
chill and set in a tub
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