Double Chocolate Cream Puff

Cream puff shells; as needed

Mousse

405 g eggs
166 g sugar
535 g bittersweet chocolate
890 g heavy cream

Method

1. Combine eggs and sugar in a Kitchenaid mixer bowl and whisk over a hot water bath until they reach 150 degrees F, stirring constantly.
2. Place the bowl on the mixer and whip on high speed until the eggs are cool, very fluffy and thick.
3. Melt the chocolate and allow it to cool to 95 degrees F.
4. Transfer the egg foam to a larger, wider mixing bowl and fold in the melted chocolate.
5. Whip the cream to the medium peak stage. Fold it into the chocolate mixture ½ at a time.

Assembly

Slice the top third off of the baked shell with a sharp serrated knife. Scoop out any doughy strands inside the shell. Fill the baked shell with a rosette of mousse using a large star tip. Dust the top with powdered sugar and lean it against the filled shell.