Chocolate Mousse

Cook to 123°C

Lightly whip

Pour the cooked sugar over the eggs and beat until a ribbon forms.

Melt to 45°C.

Whip to soft peaks

Gently incorporate the pâte à bombe to the chocolate mix and fold in the whipped cream.
Pour 120 g in glasses and refrigerate for at least 4 hours. 
Decorate with a petit four sec before serving. 

​Tips & Tricks: Chocolate mousse keeps well in the freezer and can be thawed a few hours before serving. The ideal serving temperature is 8°C so that the chocolate reveals all its flavours.