Chocolate Mousse

5 ingredients
4 steps

Ingredients

  • 2.8 oz/80ml heavy cream
  • 2.8 oz/80ml milk
  • 1.1 oz/30g egg yolks
  • 7.1 oz/200g 60^ chocolate finely chopped
  • 13.2 oz/375ml heavy cream, barely whipped

Directions

  1. 1
    Bring 80ml of cream and 80ml of cream to a boil. Temper hot liquid into egg yolks, return mixture to heat and cook to 180F (83C).
  2. 2
    Add chocolate and stir until incorporated.
  3. 3
    Cool ganache to 100-115F (40-45C).
  4. 4
    Fold in whipped cream. Pour mousse over brownie and freeze at least 4 hours, preferablyovernight.

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