• Chocolate, grated 1.36 kg (3 lb)
• Margarine 568 g (1 lb 4 oz)
• Egg Yolks 510 g (1 lb 2oz)
• Egg Whites, room temperature 908 g (2 lb)
• Sugar 340 g (1 lb 2 oz)
• Heavy Cream—36% butter fat minimum—No substitutions!! 908 g (2 lb)

1. Assemble double boiler with water in lower pan. Place on stove and bring water to a rolling boil over high heat. Chop margarine into 1" pieces for faster melting.
2. Remove double boiler from heat. Add grated chocolate and margarine to the upper pan. Cover the double boiler and let the chocolate and margarine melt completely. Stir occasionally to help the mixture heat evenly.
3. Beat the eggs yolks slightly. When chocolate and margarine is melted, gradually add the egg yolks to the mixture while vigorously beating the mixture with the wire whip. Continue beating until the mixture has thickened to consistency of thick sauce.
4. Transfer the mixture to a deep refrigerator half pan or full pan. Place mixture in refrigerator and allow to cool to 100º F. Chocolate base should not go below 90º F or above 100º F. Watch carefully. If mixture reaches lower temperature it will solidify or harden. If this happens, let it sit out at room temperature-to soften or let pan sit in larger pan filled with warm water. DO NOT attempt to
   heat mixture to soften.
5. Before proceeding to next step, be sure egg whites sit out at room temperature for at least 15 minutes or until 80º F/27º C so they will whip higher and lighter. The white may be brought up to temperature quickly by placing the container with the egg whites in warm water (100º F maximum).

1. Using the whip attachment on the Hobart Mixer, whip the cream until it forms stiff peaks. Place whipped cream in refrigerator until needed. In Hobart Mixer, using the whip attachment, beat the egg whites on #3 speed. Gradually add sugar. Continue beating egg whites until they form stiff peaks. Next, reduce speed to #2 and add whipped cream and blend only a few seconds until combined. Immediately add the chocolate base to the whipped cream/egg white mixture and continue blending on #2 speed until completely combined. Turn Hobart Mixer off as soon as mixture is evenly blended
   and of a silky brown color. There should be no white lumps visible.

1. In Kitchen Aid, using the whip attachment, whip the cream until it forms stiff peaks. Place whipped cream in refrigerator until needed. Next in the mixer, using whip attachment, beat the egg whites on high speed until they start to foam. Gradually add sugar. Continue beating the egg whites until they form stiff peaks. In a large container gently fold the whipped cream into the 70º F/21º C chocolate mixture using a wire whip. Do not beat. When the chocolate-whipped cream mixture is thoroughly mixed, add the beaten egg whites using the preceding method. Always add the whipped cream first, then egg whites. Blend until there are no white lumps visible and mixture is a silky brown color.
2. Divide the finished mousse into refrigerator 2" deep half pans (only) and hold refrigerated until service.

NOTE: This is a very delicate product, special care must be taken in melting the chocolate and when adding egg yolks to avoid high temperature. Maximum amount for double boiler and Kitchen Aid Mixer. Mousse made with manufacturer's cream (>36%) tends to break down very quickly.

Preparation Time: 45 minutes
Final Temperature: 45º F/7º C
Method of Preparation: 4 qt Double Boiler/Stove Top Kitchen
Aid or Hobart/Whip
Holding Time: 2 days refrigerated
Yield: 10 lb (4.536 Kg)