Chocolate Mousse

Technical stages for Chocolate Mousse :

• Cook the sugar at 121°C or 250°F and pour on the eggs while beating with a hand mixer on low speed.
• As soon as the sugar has been combined, beat at high speed until fully cooled. This is called "bomb mix".
• Meanwhile melt the chocolate in a bain Marie or in the microwave oven. Whip up the . Combine the melted chocolate with the bomb mix. Gradually add the whipped cream.
• The chocolate mousse is ready for use. You can use it for many differents kinds of desserts (chocolate cakes, etc...)