- 320 gm (16) Egg yolks
- 1/4 cup Light corn syrup
- 280 gm Sugar
- 1/2 cup Water (to cook the sugar)
- 600 gm Chocolate semi-sweet(64% or 66% or 72%)
- 1200 ml Heavy cream , whipped (over ice)
Cook corn syrup/sugar/water until soft ball 121C.
Pour the cooked sugar over the beating yolks and let
work until fluffy and still lukewarm.
Add the melted chocolate (very warm) and mix energetically.
Add a small aqmouint of the whipped cream to the chocolate/egg mix, combine well and quickly.