Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds



Jacques Pépin’s Chocolate Mousse

Notes: 

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.

print
Ingredients: 

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


 

Comments

Anonymous's picture
To prevent automated spam submissions leave this field empty.
 
Share with Facebook