Recipe by herby
We had a dinner/cooking lesson at a local seafood restaurant called Bodean's. It's rich and fancy.
Top Review by kiwidutch
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 !
- 6 ounces bittersweet chocolate
- 3 tablespoons sugar
- 4 egg yolks
- 6 tablespoons cream
- 1 1⁄2 cups heavy cream, whipped to stiff peaks
Directions See How It's Made
- 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.