Recipe

Chocolate Mouse Recipe

Add Step-by-Step Photos	Tinadc / All my dishes 3 months, 1 week ago This is an adaption of Jacques Pepin's recipe. It is not as rich and sweet although you can tast it has it's own uniqueness. This recipe makes 4 litre's of mousse. PLEASE NOTE THE 4 HOURS COOKING IS ACTUALLY IN THE FRIDGE TO SET!!!!! ;-) Prep:40m Cook:240m Servings:25	Tinadc
	easy

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Ingredients

400 g Melted chocolate

6 Egg Yolks

6 Egg Whites

150 g Butter

50 g Sugar

250 ml Fresh Double Cream

250 ml Double Thick Plain Yoghurt

Half a cup Liqueur of your choice

Half a cup Maple Syrup

Directions

Whisk the yolks and sugar with an electric mixer on high speed util the mis is pale Yellow (appro 10 min).

With the mixer still running at high speed, use a hair dryer on it's highest setting to heat up the mix to at least 30 degrees.

The mix will becom 'leathery' and will form stiff points when the whisk is lifted out of the mix.

Melt the chocolate in a double boiler or microwave till all pieces are melted and add in a slow stream to the egg mix with the mixer on it's slowest setting

Add chunks of butter straight from the fridge

Mix at slow speed to cool down.

Add the yoghurt straight from the firdge (it is even better to keep it in the freezerfor an hour or so)

The yoghurt will cool it down even more

Whixk the egg whites till stiff and add the heated liqueur and maple syrup in a slow stream

Be careful not to whisk the egg whites till itisd dry because it can separate when folded into the chocolate mix.

It must be opaque and shiny

Fold imediately one third into the chocolate mix and mix throroughly with a metal spoon.

Add the rest and mix in slow movements

Whisk the cream till stiff and add to the chocolate mix until fully incorporated and an even colour

Keep in the fridge for at least 4 hours before serving..

This is heaven on you tongue,,,, enjoy my fellow foodies,,, mwah