Mousseline de Genepi with Chocolate Fondue
Mousseline de Genepi with Chocolate Fondue-
- Boil water, chocolate and cocoa powder. Use some cornstarch to bind it.
Mousseline de Genepi:
- Boil the water and sugar in order to obtain syrup. Mix the syrup with the egg yolks to prepare a smooth sabayon.
- Once the mixture is cooled down, add 0.77 lbs. whipped cream with 0.27 lbs. sugar and 0.4 lbs Genepi.
- Pour it into coffee cups and put it in the freezer for about 30 minutes.