Egg chocolate mousse
This is the final recipe from the Kohler most real event. Must be consumed within 24 hours and cannot freeze.
Egg chocolate mousse
This is the final recipe from the Kohler most real event. Must be consumed within 24 hours and cannot freeze.
Open in Cookpad AppSteps
- 1
On a double boiler melt your chocolate and butter to 122 degrees Fahrenheit or 50 Celsius, using a Home Depot temperature reading. Finish melting chocolate before whipping eggs
- 2
Whip the egg whites with the sugar and salt until soft peaks. Whip slowly with KitchenAid mixer and don't stop beating as need to go into next step without stopping.
- 3
Add the egg yolks in the chocolate and mix. With a rubber spatula, gently fold egg yolks into the chocolate mixture
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