Recipe: Dark Chocolate Mousse
(&/or white chocolate, just use a little less cream)
1/4 pts Cream
½ oz honey
1 Egg yolk
1. Whip eggs to sabayon. Warm honey and add to the eggs.
2. Melt the chocolate, semi whip the cream.
3. Fold the sabayon into the chocolate.
4. Fold in the cream.
5. If making white chocolate mousse reduce the cream contain; use about ¾ of the cream.
The trick is not to over mix the eggs and cream so that the mixture is not too thick/stiff and set. The chocolate needs to be warm so that it blends well with the eggs otherwise the chocolate starts to set and harden. Always melt chocolate on a bain marie, gently, more controlled so the steam melts the chocolate. You can use a small pot of water on a stove/cooker don’t let the water touch the bowl that the chocolate is in. let chocolate melt without stirring. Use a pipping bag if you have one and pipe in the mousse for the glass, and tap tap tap the glass on a cloth, not a hard surface as the glass could smash. Let each layer set. To be exact weigh out each portion equally. Chocolate mousse to be creamy and soft, add something crunchy, a tuile, biscuit, sponge, chocolate layer.