Chocolate mousse royale
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Chocolate mousse royale
  Chocolate    Mousse  
Last updated 6/12/2012 1:15:43 AM. Recipe ID 45240. Report a problem with this recipe.
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      Title: Chocolate mousse royale
 Categories: Mousse
      Yield: 8 Servings
     12 oz Semisweet chocolate
      1 c  Water
      1 c  Sugar
      1 ts Vanilla
  1 1/2 c  Whipping cream
      6    Egg yolks
  Melt chocolate in top of double boiler, SLOWLY, over hot, not boiling
  Combine water, sugar and vanilla and cook syrup until it reaches 230
  degrees on a candy thermometer. Set syrup aside and let it cool to a
  warm temperature around 125 degrees.
  Meanwhile, whip the cream until it is stiff and refrigerate it.  (
  kitchen aid, use whip start on 8 ... increase to 10)
  Place egg yolks in mixer bowl and beat them for 1 minute.  Slowly (
  just a fine line of syrup) start adding warm syrup beating all the
  while until yolks are thick and cool...approx 5 minutes. (kitchen
  aid, use paddle, speed 3)
  Slowly beat in the chocolate until it is blended in the yolk mixture.
  Slowly beat in the cream until it is thoroughly mixed.  (kitchen aid,
  use paddle...speed2)
  Pour mixture into 8 long stem glasses or pretty desert dishes.  Chill
  until firm.  Serves 8
  Notes.... This mousse is simple, yet a little tricky.  The thing to
  remember is that the syrup needs to be warm when beating into the egg
  yolks.  Then beat the yolks until they are cooled.
  * If you are useing this at holiday time, it is wonderful served in
  chocolate boxes, or cups

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Recipe ID 45240 (Apr 03, 2005)

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