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.