- 320 gm (16) Egg yolks
- 1/4 cup Light corn syrup
- 280 gm Sugar
1/2 cup Water (to cook the sugar)
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.
Finally add the total amount of whipped cream.
Gently fold in the ingredients until smooth and well homogenized .