Chocolate Mousse

Preparation info

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By Peter Gilmore

Published 2010

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  • 325 g (11½ oz) Dark Chocolate (70%)
  • 500 ml (17


Finely chop the chocolate and melt it over a double boiler and keep warm. Whip the cream until soft peaks form. Make a sabayon by combining the egg yolks, sugar and vanilla bean. Cook over a double boiler, whisking continuously until the egg yolks become thick and glossy, then remove the sabayon from the heat. Have the whipped cream nearby. Pour all of the melted chocolate into the warm sabayon