Culinary Institute of America

Chocolate Sabayon Mousse

Preparation info
  • Makes

    3 lb

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Bittersweet chocolate, chopped 8

Method

  1. Assemble and prepare the desired pastries, containers, or molds that are to be used in the application of the mousse before beginning preparation.
  2. Melt the chocolate over barely simmering water. Turn off the heat and keep the chocolate warm over the hot water.
  3. Bloom the gelatin in the water and brandy.
  4. Whip the cream with the vanilla to very