Boulangerie Patisserie Chocolate Mousse
Posted by CookinMom at anonymous - May 21, 2001
Source: Boulangerie Patisserie, EPCOT
Yield: 3 cups
5 ounces semi-sweet chocolate, melted
2 egg yolks, slightly beaten
1/4 cup cream
1 teaspoon vanilla extract
3 egg whites
1/4 cup granulated sugar
Melt chocolate over hot water. Remove.
Combine egg yolks and cream. Gradually add to chocolate, stirring rapidly. Add vanilla extract.
Beat egg whites with sugar until stiff peaks form. Gently fold into chocolate mixture. Chill until firm.