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Bodean's Chocolate Mousse



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.