Recipe for Filling: Dark Chocolate Mousse

• 10 oz. bittersweet or semi-sweet chocolate
• 4 Tbs. unsalted margarine
• 6 large egg yolks
• 3/4 cup sugar
• 1/2 cup water
• 2 cups heavy cream

Gently melt chocolate with margarine in a double boiler over simmering water. To simulate a double boiler, place a metal bowl with chocolate and margarine in a larger metal bowl filled partially with simmering water. Be very careful not to get any water in the chocolate mixture. Stir, then set aside and let cool slightly.

Whisk yolks lightly in a bowl that can set over simmering water then set aside.

Stir sugar and water together in sauce pan and bring to a boil. Gradually beat boiling syrup into yolks. Set over simmering water and continue whisking until mixture is foamy and hot. Remove from heat and beat with mixer until it is cool to the touch and ribbons form. Fold in chocolate mixture. Whip heavy cream into soft peaks and fold into chocolate mixture.

Refrigerate several hours or overnight. Fill Jonni Cannoli shells using either a pastry bag or spoon when ready to serve.

Download Cannoli Recipe PDF
Download Cannoli Recipe PDF

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