
Assemble and prepare the desires pastries, containers, or molds that are to be used in the application of the mouse before beginning preparation.
Whip the cream to soft peak, cover and reserve under refrigeration.
Melt the chocolate in the bowl over barely simmering water (the bottom of the bowl should not touch the water) bring the chocolate to 120 F.
Meanwhile, submerge the gelatin sheets in the water and allow them to bloom for about 5 minutes.
Combine the eggs, egg yolks, and stevia in a bowl over simmering water, whisking constantly until it reaches 135 F.
Pour the egg & stevia mixture in the mixer and whip on high speed with the whip attachment until light in color & foamy.
Meanwhile strain the gelatin well and melt it over a gentle water bath, add the melted gelatin to the still-warm egg and sugar mixture and continue to whip until it reaches room temperature 75 F.
Combine the mixture into the melted chocolate, whisking vigorously.
Fold in the whipped cream, thoroughly.
Immediately pipe or spread into prepared pastries or containers, cover and refrigerate until completely set.
Ingredients
Directions
Assemble and prepare the desires pastries, containers, or molds that are to be used in the application of the mouse before beginning preparation.
Whip the cream to soft peak, cover and reserve under refrigeration.
Melt the chocolate in the bowl over barely simmering water (the bottom of the bowl should not touch the water) bring the chocolate to 120 F.
Meanwhile, submerge the gelatin sheets in the water and allow them to bloom for about 5 minutes.
Combine the eggs, egg yolks, and stevia in a bowl over simmering water, whisking constantly until it reaches 135 F.
Pour the egg & stevia mixture in the mixer and whip on high speed with the whip attachment until light in color & foamy.
Meanwhile strain the gelatin well and melt it over a gentle water bath, add the melted gelatin to the still-warm egg and sugar mixture and continue to whip until it reaches room temperature 75 F.
Combine the mixture into the melted chocolate, whisking vigorously.
Fold in the whipped cream, thoroughly.
Immediately pipe or spread into prepared pastries or containers, cover and refrigerate until completely set.