Sabayon method

Name: Sabayon method
Ingredients: 140 g (5 oz) egg yolks; 300 g (10 oz) fine dark (bittersweet) chocolate (63% cocoa solids), finely chopped; 300 g (10 oz) fine dark (bittersweet) chocolate (63% cocoa solids), finely chopped; 80g (3oz/⅓ cup) caster (superfine) sugar; 40 ml (1½ oz/2 tbsp) water; 380 ml (13 fl oz/1½ cups) whipping (pouring) cream (30% butter fat); 380 ml (13 fl oz/1½ cups) whipping (pouring) cream (30% butter fat)

Preparation info

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

Ingredients

300 g (10 oz) fine dark (bittersweet) chocolate (63% cocoa solids), finely chopped
140 g

Garnish
Gluten-free
Vegetarian

Method

Melt the chocolate in a bain-marie (water bath) until it reaches 45°C (113°F). Whisk the egg yolks in an electric mixer fitted with the whisk attachment. Meanwhile, put the sugar and water in a saucepan and bring to the boil. Cook until it reaches 121°C (250°F) and then slowly pour the sugar syrup over the egg yolks and continue to whisk to a full sabayon (until the mix