Diploma in Advanced Culinary Arts | Baking & Patisserie 364 Yield: 6 - 8 portions Ingredients Method 1. Soak the gelatine sheet into ice cold water for 5-10 minutes. 2. Bring cream I. Take off the heat and add drained gelatine. 3. Pour it over the chocolate to make a ganache. 4. Whip cream II. to soft peak and keep it in the fridge. 5. Slightly whisk the egg yolk and pour the ganache over the top gradually, while continuously whisking. 6. Make French meringue from the egg white and sugar. 7. Fold semi whipped cream into the ganache base in 2 additions (1/3rd, mix and then 2/3rd) and fold it. 8. Finally add the firm, yet smooth meringue and fold together. 9. Pipe chocolate mousse from piping bag or pour directly to rings, glasses, or other dishes. 10. Allow it to set for at least an hour in the fridge. Dark Chocolate Mousse Dark Chocolate 110 g Whipping Cream I 110 ml Whipping Cream II 110 ml Egg Yolk 1 pc Sugar 30 g Egg White 1 pc Gelatin Sheet 1 pc
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