Chocolate mousse, Jacques Pepin
ANTI-CHEF · ♥ 14.9K likes · 353.5K views · 29 min video
Read about mousses and creams in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 whole egg yolks
- ⅓ cup sugar
Whisk the egg yolks and the sugar over a saucepan of simmering water two to three minutes until fluffy, smooth and doubled in size, then take it off the heat and cover it.
- 2 cups heavy cream
- 2 tbsp sugar
- 10 oz bittersweet chocolate
Whip the heavy cream with the reserved two tablespoons of sugar to soft peaks and no further.
Melt the chocolate in the microwave in 30 second intervals, or 25, without scorching it.
The first attempt seizes
If the mixture starts to seize or break down, immediately stir in one to two tablespoons of whipped cream to smooth it out, and one more if it is still seizing.
Fold in the remaining whipped cream with a rubber spatula, cutting through the side to the bottom and over while rotating the bowl.
Second attempt: add the cognac to the egg yolk mixture first, then add the just-warm chocolate a little at a time to temper it before folding in the whipped cream.