12 egg yolks
12 egg whites
500 gms sugar
30 gms gelatine leaves
500 gms melted dark chocolate
1500 gms fresh cream
Method
Beat the egg yolks with half the sugar until very thick and creamy.(Approximately 8 mins). Beat the egg whites with the other half of sugar for 8 minutes, until thick and creamy. Soak the gelatine in cold water until it softens. Soften it some more by heating it in a double boiler. Mix the fresh cream and melted chocolate with beaten egg yolks. Add the beaten egg white. Add the boiled gelatine. Mix everything slowly together. Transfer the mousse to serving bowl. Refrigerate for two hours, then serve.
Serves 2
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