Dark Chocolate Mousse

• 8oz Bittersweet Callebaut Chocolate, white chocolate, Milk Chocolate or your favorite jam.

• 1/2t Salt

• 2t Mexican Vanilla

• 5 Egg Yolks

• 1/8 C Water

• ¼ C Sugar

• 1/8 C Light Corn Syrup

• 2 cups heavy whipping cream

In a sauce pan place water, sugar, and syrup. Bring to a boil for about 45 seconds.

In a double boiler melt chocolate

In the Bosch Mixer using the wire whips, beat egg yolks till color is pale yellow. Pour hot sugar mixture into the bowl and beat for 3 minutes on speed 3. Mixture should thicken. Add salt and Vanilla.

Pour the egg mixture into chocolate mixture and combine using a spatula.

In the Bosch mixer using the wire whips beat the whip cream on speed one for about 2 minutes or until soft peaks have formed.

Fold into chocolate mixture.

Refrigerate for three hours.