The demonstration took place in the gallery for the Taste of West Cork.
Sunday 11 September 2016 

Chocolate Mousse Recipe 

125 g dark chocolate
125 g milk chocolate
50 g unsalted butter
5 eggs yolks
8 egg whites
50 g sugar
1 espresso cup of strong coffee 

Cleaning of Copper bowl  
5 g salt
10 ml red wine vinegar 

Break up 125 g dark chocolate and 125 g milk chocolate, put into large bowl with 50 g of unsalted butter, place over a larger bowl of boiling water. Separate 8 eggs, keeping 5 yolks and 8 whites for the mousse. 

If using a copper bowl, throughly clean it with salt and vinegar, rinse and dry. Put 8 egg whites into whatever you are using and whisk until stiff, add 50 g sugar, keep whisking until sugar has dissolved. 

Add espresso coffee and 5 egg yolks to chocolate mixture, gentle whisk until incorporated, then add a quarter of the beaten egg white mixture, whisk thoroughly, gently fold in the remaining egg white mixture. Put into a flat bottom container and refrigerate overnight. It can also be put into individual bowls. It will keep refrigerated for a few days. 











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