Boulangerie Patisserie Chocolate Mousse
- 5 ounces semi-sweet chocolate, melted
- 2 egg yolks, slightly beaten
- 1/4 cup cream
- 1 teaspoon vanilla extract
- 3 egg whites
- 1/4 cup granulated sugar
- Melt chocolate over hot water. Remove.
- Combine egg yolks and cream. Gradually add to chocolate, stirring
rapidly. Add vanilla extract.
- Beat egg whites with sugar until stiff peaks form. Gently fold into
- Chill until firm.
Source: Boulangerie Patisserie, EPCOT