German Chocolate Mousse

Method4 steps · about 2 hr 25 min

1. 1

   Step 1: Beat the heavy whipping cream (1 cup) until it forms stiff peaks.

   Uses 1 cup heavy whipping cream

2. 2

   Step 2: Beat the egg yolks (5) with the powdered sugar (½ cup) and pinch of salt until fluffy and creamy.

   Uses 5 egg yolks · ½ cup powdered sugar · 1 pinch of salt

3. 3

   Step 3: Temper the chocolate and mix gradually into the egg mixture.

   Uses 5 oz. dark chocolate 70–85% cacao (i.e. Lindt) · egg-yolk and sugar mixture

4. 4

   Step 4: Fold in heavy whipping cream and chill for at least 2 hours in the fridge.

   Uses whipped cream · chocolate and egg-yolk mixture