Mousse au Chocolat Recipe

Mousse au Chocolat...

• Whip the heavy cream with your electric mixer on high speed.
• When the cream is stiff, beat with a wire whisk to get an uniform consistency.
• Bring the sugar together with the water to a boil.
• While the sugar water is heating up, mix the egg yolks with the electric mixer for few minutes. (picture)

• The color will change from orange to light yellow.
• The sugar water should be boiling by now.
• The sugar sirup is ready when you can "blow bubbles" like I do in the video at 00:41.
• At that point, the sugar sirup is relatively thick and has a temperature of around 117 degree celsius (243 F).
• Add the hot sugar sirup to the egg yolk. Keep mixing all the time.

• Melt the chopped cuverture chocolate in a double boiler (metal bowl over a pot with boiling water).
• Take the bowl with the melted chocolate away from the heat and mix in the egg / sugar mixture with a wire whisk.
• If you want, you can add 1-2 tbs rum to the chocolate.
• Next, add the whipped heavy cream in three chunks and mix gently each time.
• Cool the mousse in the fridge before serving.

This recipe can be used as the basis for many nice desserts. The picture on the right shows a mille feuille variation... :-D

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