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CHOCOLATE MOUSSE FILLING
serves 12
16
ounces semi sweet chocolate
4 ounces sugar
1/2 cup water
7 egg
yolks
1/4 cup Cognac
2 cups heavy cream
Melt semi sweet
chocolate over a double boiler.
Combine sugar and water. Boil to 240
degrees.
Beat egg yolks until creamy.
Pour hot syrup over yolks while
beating continuously at medium speed until cool. Add cognac. Mix.
Whip
cream until stiff. Fold cream into egg mixture. Add chocolate and fold
thoroughly.
Note:
This recipe is solely designed as a filling in
the chocolate mousse cake. The
chocolate mousse is a different recipe.
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