Chocolate mousse filling

Chocolate mousse filling 

 Ingredients

• - 8 oz semi-sweet chocolate (chopped)
• - 2 cups heavy cream (cold)
• - 3 tablespoons powdered sugar
• - 1 teaspoon vanilla extract
• - 3 egg yolks
• - 1/4 cup granulated sugar
• - 1/4 cup water

 Instructions

Start by melting the chopped semi-sweet chocolate in a heatproof bowl over a pot of simmering water (double boiler method) until smooth and completely melted. Set aside to cool slightly.

In a large bowl, whip the cold heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Be careful not to over-whip. Set aside.

In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring until the sugar dissolves. Continue to cook until the mixture reaches the soft-ball stage (about 240°F/115°C on a candy thermometer).

In a separate bowl, whisk the egg yolks until they are pale and frothy. Slowly pour the hot sugar syrup into the egg yolks, whisking constantly. Continue to whisk until the mixture has cooled to room temperature and is thick and pale.

Gently fold the melted chocolate into the egg yolk mixture until well combined.

Carefully fold the whipped cream into the chocolate mixture in batches, being gentle to maintain the light and airy texture.

Once fully combined, your chocolate mousse filling is ready to be used. Spread it between cake layers or use it to fill pastries for a delicious treat.