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Home And Chicken Casserole With Dry Sherry

Chocolate Passion Mousse Recipe

Ingredients

How to make it

  • Bring to boil:
  • cream, pulp, butter.
  • Pour this over chocolate pistoles, or chopped chocolates, stir to smooth.
  • Whip yolks light while heating sugar (with water just to make liquid) to 130°C.
  • Pour into yolk for pate bombe; whip to peaks. Whip cream to soft peak. Fold ganache to cooked yolks, last fold in whipped cream.
  • www.pastrysampler.com

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The Cook

hopscotch CA

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