CHOCOLATE MOUSSE 

4 ½ OZ EGG YOLKS

4 OZ FINE GROUND SUGAR 

3 OZ WATER

 1 LB 2 OZ CHOCOLATE MELTED

2 LB HEAVY CREAM

1/4 gr. THC distillate 

1 tsp cocconut or canola oil 

WARM DISTILLATE AND OIL SLIGHLTY IN BOWL THAT YOU WILL BEAT EGG YOLKS.   BRING OILS UP TO WARM TEMP, NOT HOT.  

LET OIL COOL, ADD EGG YOLKS AND WHIP EGG YOLK UNTIL PALE 

MAKE SYRUP WITH SUGAR AND WATER BRING TO 244° WHIP HOT SYRUP INTO YOLK AND CONTINUE WHIPPING UNTIL COOL

FOLD MELTED CHOCOLATE AND FOLD INTO THE EGG MIXTURE 

WHIP THE CREAM UNTIL IT FORMS SOFT PEAKS, WHIP 1/3 OF THE CREAM INTO CHOCOLATE THAN FOLD IN THE REMAINING CREAM