How Do You Make A Large Chocolate Covered Mousse Filled Mold?
Chocolate mousse began as a French dessert (mousse meaning “foam” in French), and first gained popularity in Europe in the late-19th century. The rich, creamy dish is delicious with fruit toppings and whipped cream or when covered in chocolate. Combine the semisweet chocolate and the butter in a saucepan. Set the stove to medium heat. Melt the chocolate and butter together on stove, stirring constantly. Transfer the melted chocolate into a medium bowl. Add the egg yolks and whisk into the chocolate. Pour the cream into a separate bowl and beat until it thickens. Add the sugar and vanilla, and whisk the ingredients until stiff peaks form. Fold the cream mixture into the chocolate. Pour into the cake mold and place in the refrigerator for two hours, then in the freezer for one hour. Pour water into the bottom of a double boiler. Bring to boil. Lower the heat under the double boiler to low-medium, and pour the chips into the top of the double boiler. Melt the milk-chocolate chips, stirrin
