Chocolate Mousse

Chocolate Mousse


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.


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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