Milk Chocolate Mousse
Ingredients: 4 eggs 3 sheets of 180 Bloom Gelatin Sheets 15 ml Baileys Irish Cream 350 g Milk Chocolate 100 g Semi-Sweet Chocolate 946 ml heavy cream Cooking method: Make whipped cream using the heavy cream and set in a cool place Heat the chocolate in the microwave using intervals of 30 seconds, stirring in between to prevent the chocolate from burning until melted (usually 3 to 4 cycles) Bloom the Gelatin in cold water On a double boiler whisk the eggs until they double in volume Add in the bloomed gelatin and whisk until dissolved Add the melted chocolate to the eggs and whisk to combine Add the Baileys Irish Cream, again whisk until incorporated Using a rubber spatula […]
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