Chocolate Mousse

Recipe

Created by

ingredients	preparation
50g water 175g sugar	Cook to 123°C
170g whole egg(s)	Lightly whip
Pour the cooked sugar over the eggs and beat until a ribbon forms.
60g butter 220g CHD-Q65HAI	Melt to 45°C.
220g 35% cream	Whip to soft peaks
Gently incorporate the pâte à bombe to the chocolate mix and fold in the whipped cream. Pour 120 g in glasses and refrigerate for at least 4 hours. Decorate with a petit four sec before serving.
Tips & Tricks: Chocolate mousse keeps well in the freezer and can be thawed a few hours before serving. The ideal serving temperature is 8°C so that the chocolate reveals all its flavours.