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Jacques Pépin’s Chocolate Mousse


Made with a warm emulsion of egg yolks and sugar, and finished with cream, this is the most classic of chocolate mousses. Cognac works well with chocolate, but it can be replaced by dark rum or Grand Marnier for a different flavour. From Essential Pépin.


1/3 cup sugar
4 large egg yolks
10 ounces bittersweet or semisweet chocolate, melted
2 cups heavy cream
2 teaspoons cognac



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