Pastry Chef Extraordinaire, Carter Holton of Le Fou Frog shares the secret to whipping up chocolate mousse. Perfect for Valentine's Day dessert.
See more at www.lefoufrog.com.
Chocolate Mousse Domes - Mousse au Chocolate
8 oz. Dark chocolate
2 oz. Sugar
6 oz. Cream
12 of butter
Bring to a boil in a Sauce Pan
Pour Hot cream mixture over the dark chocolate
Allow to stand for one minute
Whisk together until smooth
2 cups heavy cream – Whipped to soft peaks
Fold the chocolate mixture into the heavy cream that is whipped.
Pipe into silicone molds and freeze overnight.
Pop out and place on a rack.
Glaze for Domes
4 oz. Butter – Melted
6 oz. Chocolate – Melted
Combine two warm mixtures together and pour over the frozen domes on the rack.