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Dark Chocolate Mousse

Ingredients:

70% Chocolate
1.6 kg
Butter
400 gr
Eggs
40
room temp
Caster sugar
600 gr
Gelatin
66 gr
Brandy
70 gr
Cream, semi whipped
2 kg

Preparation mode:

  1. Whip eggs and sugar
  2. Melt butter and chocolate together
  3. Soak gelatin in cold water and melt with brandy
  4. Add chocolate mix in to eggs and whip well
  5. Add brandy with gelatin in to mix.
  6. Fold in cream
  7. Line frame with sponge sheet and fill up with mousse
  8. Freeze, slice

Footnotes:

Makes 1 frame and 2 half shallow trays

Source: https://pastrytimes.com/recipes/dark-chocolate-mousse/