CHOCOLATE MOUSSE

Ingredients:
  • 3 bars (3.5ounces/100g each) Lindt Excellence 70% Cocoa
  • 1 tablespoon (15g) butter
  • 2 tablespoons (30 ml) hot water
  • 1 tablespoon (15 ml) orange liqueur (optional)
  • 2 cups (475 ml) heavy cream
  • 4 egg yolks
  • 1/4 cup (50g) sugar
Method:
  • Melt the chopped chocolate and butter.
  • Add the hot water and orange liqueur to the chocolate and stir to form a smooth paste. Set aside.
  • In a separate bowl, whip the heavy cream until just barely firm. Set it aside in the refrigerator.
  • In a separate bowl, whip the egg yolks and sugar.
  • Add the chocolate to the egg yolks and stir until combined.
  • Carefully fold in the whipped cream.
  • Pour into a bowl or individual serving cups, cover with plastic wrap, and refrigerate a minimum of 6 hours or overnight.
  • Garnish with white chocolate curls.
Yield:

8-10 Servings

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Lindt Excellence