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Skirtz & Johnston Chocolate Mousse
8 oz. Dark Chocolate
8 oz. Corn Syrup
2 cups Heavy Cream
1/4 cup Pasteurized Egg White
2 Tbl. Sugar
Melt the chocolate in a large bowl over a pan of boiling water.
When melted stir in corn syrup and allow to cool.
Whip heavy cream to stiff peaks and chill.
Whip the egg whites and add the sugar when the whites become foamy. Continue
whipping until you have stiff peaks.
Carefully fold one-third of the egg whites into the cooled chocolate mixture
making sure to scrape the bottom of the bowl. Repeat with the remaining egg
whites in two stages.
Carefully fold the heavy cream into the chocolate mixture in thirds making sure
to scrape the bottom of the bowl. Chill until set.
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