Peabody Hotel pastry chef makes dark chocolate mousse

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We’ve talked about the health benefits of chocolate!

Perfect timing for today’s recipe with Peabody executive pastry chef Konrad Spitzbart.

 

Peabody Dark Chocolate Mousse

 

3 cups heavy whipping cream

20 ounces dark chocolate

7 egg yolks

½ cup honey

 

Melt the dark chocolate and keep warm.

Whip heavy cream to a soft peak and set aside.

Put egg yolks into a mixing bowl and start to whip them, bring honey to a boil and add slowly to the yolks, mix and whip until double and cold.

Fold in warm chocolate and then the whipped cream.

Pour into clean container and let set overnight in refrigerator.

 

 

The Lobby Bar

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