Chef de haute cuisine
CHOCOLATE Mousse
Method
Heat chocolate with sugar
and milk
Beat egg yolks and cornflower in a pan
The boiling liquid is added to the mixture and it is
stirred continuously
Cook on a very small flame until thick without bringing it
to the boil.
Remove from the flame.
Add instant coffee and the egg whites to the cream and
fold in
Serve
Serve very well chilled topped with
piping of thick cream
6 squares
bitter chocolate
2 tsp. sugar
4 cups milk
3 egg yolks
1 tbs. cornflower
1 soup spoon full of instant coffee
beaten egg whites
Thickly beaten cream (for garnish)