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Recipe Summary

Yield: Makes 2 cups

Ingredients

Ingredient Checklist

2 ounces best-quality unsweetened chocolate, roughly chopped

5 ounces Gianduja chocolate, roughly chopped

1 cup heavy cream

4 large egg yolks

1/4 cup sugar

1 tablespoon light corn syrup

Gallery

Recipe Summary

Yield: Makes 2 cups

Recipe Summary

Yield: Makes 2 cups

Recipe Summary

Yield: Makes 2 cups

Yield: Makes 2 cups

Makes 2 cups

Ingredients

Ingredients

  • 2 ounces best-quality unsweetened chocolate, roughly chopped
  • 5 ounces Gianduja chocolate, roughly chopped
  • 1 cup heavy cream
  • 4 large egg yolks
  • 1/4 cup sugar
  • 1 tablespoon light corn syrup

Directions

Place both chocolates in a heat-proof bowl; set over a pan of simmering water. Stir occasionally until completely melted. Remove from heat; set aside in a warm place.

Place cream in the bowl of an electric mixer fitted with whisk attachment; whip until soft peaks form. Transfer to a medium bowl. Cover; chill. Wash and dry mixer bowl.

Place the egg yolks in the mixer bowl, and whip on medium speed until pale yellow, 4 to 5 minutes.

Place sugar, corn syrup, and 1 tablespoon water in a small, shallow saucepan set over medium-high heat. Attach a candy thermometer to side of pan, and cook until sugar syrup reaches soft-ball stage (238 degrees).

Increase mixer speed to high; pour sugar syrup down side of bowl; continue mixing on high 5 seconds. Reduce speed to medium; mix until bottom of bowl is warm to the touch. Quickly whisk egg mixture into chocolate. Whisk in one-third of chilled whipped cream; gently fold in remainder. Cover with plastic, and chill until set, about 2 hours.

Reviews

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Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Gianduja Mousse

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

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Newest

All Reviews for Gianduja Mousse

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest