Prep 40 mins
Cook 0 mins
We had a dinner/cooking lesson at a local seafood restaurant called Bodean's. It's rich and fancy.
- 6 ounces bittersweet chocolate
- 3 tablespoons sugar
- 4 egg yolks
- 6 tablespoons cream
- 1 1⁄2 cups heavy cream, whipped to stiff peaks
- Melt chocolate to 104-113°.
- In a bowl combine sugar, yolks and cream. Whisk the bowl setting on top of a pan of steaming almost boiling water. This is a lengthy process and should take about 30 minutes. This is called sabayon and will thicken like a hollindaise sauce. Once it has thickened set it aside to cool slightly.
- Everything is going to be folded into the chocolate. Start with 1/2 of the whipped cream, then the sabayan and finish with the rest of the whipped cream.
- Once everything is blended together place the mouse in the freezer to setup.
- It will last for quite awhile so this can be made ahead of time and stored in the freezer till needed.
Herby, Yum... this is lovely, easy to make and the instructions were mostly easy to follow. I would make one change to the instructions however: in step two I would put "6 tablespoons of cream" becuase I *almost" got over enthusiastic and added the other amount of cream that I was to have whipped. Luckily at the last moment I realised and did it correctly. This recipe has stiff competition from many other chocoate mousse recipes that I own or have tried and comes out well, but does not quite have the wow effect of some of the others. Don't let that deter anyone from making a wonderful recipe... Please see my rating system because I rate harder than most.We have given this one a lovely 4 stars :) Thanks !