INGREDIENTS
INGREDIENTS
| 150g | 5.29 oz | Heavy cream 35% |
| 60g | 2.12 oz | Pasteurized egg yolks |
| 200g | 7.05 oz | Pasteurized egg whites |
| 60g | 2.21 oz | Sugar |
CHOCOLATE SELECTION (CHOOSE ONE)
| 220g | 7.76 oz | Dark Chocolate Growers Choice 71% |
| 240g | 8.47 oz | Dark Chocolate Peru 62% |
| 270g | 9.52 oz | Dark Chocolate Growers Choice 58% |
| 265g | 9.35 oz | Dark Chocolate Ecuador 56% |
| 225g | 7.93 oz | Dark Chocolate Ecuador 65% |
METHOD
METHOD
In a saucepan, boil the cream. In a mixing bowl, melt the chocolate. Gradually pour the hot cream over the melted chocolate in several additions, mixing well with a whisk or spatula before adding more liquid, until completely incorporated. Add the pasteurized egg yolks until completely incorporated, set aside. In a stand mixer with the whisk attachment, whip the pasteurized egg whites and sugar until obtaining soft peaks, set aside. When the chocolate mixture obtains a temperature of 104/122°F (40/50°C), fold in 1⁄4 of the whipped egg whites. Finish by folding in the remaining pasteurized egg whites.
Makes 24.7oz of mousse
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