Ingredients
2.8 oz/80ml heavy cream
2.8 oz/80ml milk
1.1 oz/30g egg yolks
7.1 oz/200g 60^ chocolate finely chopped
13.2 oz/375ml heavy cream, barely whipped
Preparation
Bring 80ml of cream and 80ml of cream to a boil. Temper hot liquid into egg yolks, return mixture to heat and cook to 180F (83C). Add chocolate and stir until incorporated. Cool ganache to 100-115F (40-45C). Fold in whipped cream. Pour mousse over brownie and freeze at least 4 hours, preferablyovernight.
