Unformatted text preview: bowl set over a saucepan of barely simmering water. Stir occasionally with a metal spoon until melted. 3. Meanwhile, using an electric mixer fitted with a whisk attachment, whisk cream to soft peaks. Set aside. 4. Whisk yolks and eggs on high speed for 4 minutes until light and fluffy. With the motor running, slowly pour in the hot sugar syrup, whisking until the mixture is cool. 5. Fold egg mixture into chocolate until combined, then fold in half the cream until combined, followed by the remaining cream. Serve immediately....
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- Fall '19