- 13 ounces (melted) Madagascar chocolate
- 6 egg yolks
- 3 cups heavy cream
- 3 1/2 ounces sugar
Melt chocolate and maintain until warm. Boil sugar to 250 degrees F. Beat eggs on 3rd speed until pale and light. Whip cream to soft peaks. Add sugar to eggs (Pate a bomb). Temper chocolate with cream. Fold in Pate a bomb.
- 13 ounces pralines
- 6 1/2 ounces butter
- 5 egg yolks
- 14 ounces milk chocolate, melted
- 1 1/4 cups heavy cream, beaten to soft peaks
Mix praline and butter. Add the yolks. Mix well and add melted chocolate. Fold in cream.
- 7 egg yolks
- 13 ounces sugar, divided
- 7 egg whites
- 4 ounces cocoa powder
Beat yolks in 1/2 of the sugar. In a separate bowl beat whites on high speed and add remaining sugar to make a meringue. Add cocoa to yolk mixture and fold in whites. Spread on a sheet pan. Bake in a preheated 350 degree oven for15 to 20 minutes, or until a toothpick or tester comes out clean. Place on 1/2 sheet of bisquit on a sheet pan. Layer with all of the mousse. Place the other 1/2 sheet of bisquit on top finish with dark chocolate mousse. Chill and cut into squares and then glaze with chocolate.