MOUSSE AU CHOCOLAT Chocolate Mousse

July 5, 2006 French style dessert, chilled well in glasses. You can garnish with mint leaves on top. It’s best to use sweet chocolate, however, if it is not available, you can substitute with dark or milk chocolate.

●Preparation Tip ●Instructions (Photo #1) (Photo #2) (Photo #3) In a bowl, add sugar to beaten egg yolk and beat over low heat. Test the temperature with your finger, and remove from the heat when it becomes lukewarm. Beat until the mixture becomes pale. Chop chocolate and put it in a bowl. Pour in hot milk and stir to melt the chocolate. Combine the chocolate mixture and the egg yolk mixture. Let chill in the refrigerator. (Photo #1) Beat whipping cream and add it to the chilled egg yolk/chocolate mixture. Blend. (Photo #2) Add orange liqueur and blend. (Photo #3) Transfer the mixture into glasses, then let chill in the refrigerator. Servings per Recipe Calories per Serving Ready In 4    0kcal 90 minutes egg yolk 20g  sugar 20g  chocolate 30g  milk 30g  whipping cream 100g  orange liqueur 5g