Chocolate Mousse

225g Milk Chocolate
Melt chocolate over a double boiler.

4 sheets Bronze Gelatin
Bloom gelatin in an ice water bath. Microwave gelatin and extract.
50g Vanilla Extract

300g Eggs
Whisk eggs, yolks and sugar over double boiler until the sugar is dissolved. Whip until light and fluffy.
225g Golden Cane

1000g Heavy Cream
Whip cream to soft peak.

Fold melted chocolate into whipped eggs, fold in melted gelatin, fold in cream.

Scoop into bowls and allow to set in refrigerator for 4 hours. Served chilled with fresh fruit.

Liz Miller, Pastry Chef