The Creamiest Chocolate Mousse

• Gluten free

• Refrigerated

  • 50 g Egg yolks
  • 85 g Eggs

• Baking & Spices

  • 300 g Dark chocolate
  • 50 g Sugar

• Dairy

  • 500 ml Whipping cream

• Desserts

  • 2 Gelatin sheets

Found on baking-ginger.com

Description

Ingredients

• 500ml Whipping Cream
• 2 Gelatin Sheets
• 85g Eggs
• 50g Egg yolks
• 50g Sugar
• 300g Dark Chocolate
• 2 tsp Vanilla Essence.

Directions

• Whip cream until soft peaks (ensuring not to turn your cream into butter).
• Place whipped cream in the fridge.
• Melt the dark chocolate in the microwave, stirring every 30 seconds.
• Place the gelatin sheets in a bowl with cold water and allow to sit for 5-10min.
• Mix together the egg yolks,eggs, vanilla and sugar.
• Place the egg mixture in a glass bowl over simmering water, whisking furiously until in reaches about 60ºC.
• Immediately place the egg mixture in your mixer and whisk on high speed until it becomes light and fluffy.
• Meanwhile squeeze all the water out of the gelatin and place the gelatin in a bowl, and place that bowl in another bowl containing hot water. The gelatin will begin to melt.
• Add the gelatin to the egg mixture and continue whisking on high speed.
• Put your mixture on low speed and slowly mix the chocolate into the egg mixture.
• Fold the chocolate egg mixture into the cream.
• Scoop into bowls and place in fridge for at least 2 hours to set.
• Top with berries or cream.
• Devour