Dark Chocolate Mousse
180 grams 64% Dark Chocolate
65 grams Regular sugar
30 grams Water
65 grams Egg yolks
4 grams Gelatin sheets
500 grams Heavy cream
Make a syrup with the sugar and water to 118ºC.
Pour over the egg yolks slightly beaten to make a pate a bombe using an electric mixer on high speed.
Place chocolate on a stainless bowl over a water batch method. Stir until chocolate is melted.
Bring to a boil 1/3 of the heavy cream, add bloomed gelatin and mix well.
Pour heavy cream mixture into melted chocolate.
Add the pate a bombe to chocolate mixture.
Finish by adding the remaining soft whipped cream. Fold delicately
Pour mousse into small glasses.