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Chocolate Mousse
- Difficulty
Complex
Published 2010
Ingredients
325 g 11½ oz 500 ml 17
Method
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
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Components
- Chocolate Mousse
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