SIGNATURE DARK CHOCOLATE CAKE

CHOCOLATE MOUSSE

Cook time: Overnight in freezer

600g WholeFruit chocolate

17 egg yolks

3 whole eggs

260g sugar

50ml water

10g gelatin

1kg whipping cream

Melt chocolate at 40°C in a water bath.

In a separate mixing bowl, whip the cream to soft peaks.

In a saucepan, bring sugar and water to a boil at 118°C. When the sugar starts to boil, whisk whole eggs and yolks together. Pour hot sugar syrup in a steady stream into the eggs. Let it cool until it becomes thick and creamy.

Fold the egg mix into the melted chocolate. Fold the whipped cream into the previous mixture. Melt the gelatine and add it into the mousse.