Frozen Chocolate Mousse
Ingredients
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- 1
Melt the chocolate to 50°C, cool down to 40°C.
- 2
Make the pâte à bombe: whip the yolks, syrup at 121°C in a thin stream.
- 3
Whip until cooled.
- 4
Fold the melted chocolate into the pâte à bombe.
- 5
Whip the cream to stiff peaks.
- 6
Fold the whipped cream into the chocolate mixture in 3 additions.
- 7
Mold immediately (the chocolate sets fast).
- 8
Freeze at least 6 hrs. Serve in slices or portions.
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Per 100g
Allergens
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