Choco Mousse (^SAB)

INGREDIENTS

165 g chocolate bittersweet

45 g butter softened

3 pcs eggyolks

90 g eggwhites30 g sugar

120g whipping cream whipped until soft peaksas needed strawberry as needed brandy snapsas needed cocoa powder

PROCEDURE:

1. Melt chocolate over bain marie

2. ADD butter and eggyolks off the heat. Allow to coll at room temperature

3. Fold in cream

4. Whip eggwhites and sugar until stiff but not dry fold into chocolate mixture

5. Assembles as per demo.

6. Allow to set in the chiller

7. dust top with cocoa powder8.Decorate with brandy snaps sugars and starawberry slices..

#kusinaprimera