Chocolate Mousse

By AnnaMaria507

Ingredients

• 14 eggs, separated
• 2 qts & 3 cups heavy cream, separated
• 1-1/2 lbs. bittersweet chocolate
• 2 Tbsp. vanilla extract
• 2 Tbsp. gelatin powder
• 1/4 tsp. cream of tartar

Preparation

Step 1

1. Bloom gelatin in 3 cups cold heavy cream. Melt over low heat.
2. Melt chocolate over double boiler. Blend melted chocolate into warm gelatin-cream mixture to make a ganache.
3. Cook egg yolks with 1/4 cup sugar to form a sabayon; fold ganache into sabayon; allow to cool to about 80 degrees F.
4. Whip 2 qts. heavy cream wiht 1-1/4 cup sugar and vanilla extract.
5. Whip egg whites with cream of tartar to form peaks.
6. Gently fold chocolate mixture into chipped cream. Then, gently fold whipped egg whites into chocolate whipped cream mixture.
7. Cover and refrigerate for at least hours or overnight. Pipe and refrigerate until ready to serve.