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    Chocolate Mousse


    Source of Recipe


    The Hali'imaile General Store Cookbook


    List of Ingredients


    • 1 1/2 cups heavy cream
    • 8 ounces semisweet chocolate
    • 6 tablespoons simple syrup
    • 4 egg yolks


    Instructions


    1. Whip the cream to a ribbon stage. It should not be stiff, but should start to form a ribbon when dripped from a spatula. Cover and place in the refrigerator. Place the chocolate in the top pan of a double boiler over barely simmering water. When the chocolate is completely melted, remove from heat.
    2. In a saucepan, bring the simple syrup to a boil. Meanwhile, put the egg yolks in a stainless steel or other heatproof bowl. Pour the hot syrup into the yolks, whisking briskly. Place the bowl on top of a pan of boiling water and whip with a wire whisk until the mixture doubles in volume. Remove from the heat and beat with an electric mixer on medium speed for 5 minutes, until half cooled.
    3. Pour the melted chocolate into the egg mixture, and, using an electric mixer on low speed, mix until the chocolate is incorporated. Scrape down the sides of the bowl. Fold in the whipped cream. Cover and refrigerate until needed.
 

 

 

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