Chocolate Mousse

Chocolate Mousse

Recipe:

12 oz. couverture

2 oz. (hot) melted butter

3 oz. pasteurized yolk

1 lb. heavy cream

Chef’s Notes:

Whip cheavy cream to a soft peak and refrigerate. Melt chocolate. Blend in the melted butter. Blend in yolks, however don’t over blend. Finally, fold in heavy cream in two stages.

Garnish:

From fresh fruit such as strawberries and blueberries, to simple whipped cream. There’s millions of way to garnish this decadent dessert.

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