BELGIAN CHOCOLATE MOUSSE
Created by cfwaadmin on 5/4/2011 2:29:48 PM

7 ounce Semi Sweet Chocolate
1.75 ounces heavy cream
3 egg yolks
7.5 ounces heavy cream
3 egg whites
1.75 ounces sugar
Melt chocolate and 1.75 ounces heavy cream over water bath.
Whip 7.5 ounces heavy cream and keep cool.
Remove chocolate mixture from heat and whisk in the three egg yolks.
Transfer to a cold bowl and fold in whipped cream.
Make a soft meringue with 3 egg whites and 1.75 ounces sugar.
Fold in the chocolate mixture.
Transfer to serving dish and let rest for a minimum of 8 hours.

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Richard Blondin
Executive Chef

The Refectory