Chocolate Mousse Pie
This recipe demonstrates Pastry Chef Sherry Yard's unique and simple custard base method of preparing mousse. For individual desserts, the filling may be poured into ramekins or jars for a small treat that's easy to store and portion.
- Heavy Cream - 9 oz
- Egg yolk - 3 oz
- Bittersweet Chocolate - 6⅛ oz
- Heavy Cream - 5⅝ oz
- Granulated Sugar - 1⅛ oz
- Vanilla Extract - 1/8 oz
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