Chocolate Mousse Choux Pastry

Ingredients

• 2 Large egg yolks
• 1 Tbsp granulated sugar
• 5 oz chopped dark chocolate (140g)
• 1 Tbsp salted butter
• 1 Tbsp hot water
• 1 Tbsp raspberry liqueur or other liqueur
• 1 cup whipping cream
• 66 choux pastries

Directions

1. Whisk together egg yolks and sugar in a medium heatproof bowl until yolks are pale yellow in colour and sugar is almost dissolved. Set aside.
2. Set another heatproof bowl over a pot of simmering water to create a double boiler. Do not allow water to touch bowl. Add chocolate and butter. Stir constantly until melted. Remove from heat. Add hot water and liqueur in a thin steady stream, stirring to combine.
3. Add chocolate mixture to egg mixture and stir until combined. Return bowl over pot of simmering water and cook, stirring constantly, until chocolate mixture reaches 165°F. Remove from heat. Let stand for 15 minutes, stirring occasionally.
4. Meanwhile, place whipping cream in a chilled stand mixer bowl. With the whisk attachment, beat whipping cream until stiff peaks form.
5. Gently fold whipped cream into chocolate mixture. Refrigerate until cold. May be prepared to this point and refrigerated for up to 24 hours for best quality.
6. Cut openings in sides of Choux Pastries and spoon 2 tsp mousse into each puff. Alternatively, spoon mousse into a pastry bag fitted with a medium plain tip and pipe about 2 tsp mousse into each puff. May be refrigerated for up to 6 hours.