Radio New Zealand - Te Reo Irirangi o Aotearoa

Chocolate Mousse

Chef: Jacob Brown as heard on Summer Noelle Friday 18 January 2013

Tags: chocolate, mousse, desserts

Ingredients

• 300gms Whittakers 71% dark chocolate
• 5 egg yolks
• 2 eggs
• 250gm castor sugar
• 83ml water
• 500ml whipped double cream

Method

Melt chocolate in a double boiler. Remove and allow to cool.

Beat the egg yolks and eggs in an electric mixer until ribbons forms. As the sabayon is rising in volume, combine the sugar and water in a small saucepan and bring to the boil until it reaches the thread stage of 120°C

Carefully pour the boiling sugar mixture down the side of the bowl and beat at high speed for 10 minutes.

In a stainless steel bowl beat the  cream until soft peaks form.

Fold the melted chocolate into the sabayon.

Then fold the whipped cream into the chocolate / sabayon mix until fully combined. Pour into desired mould and place in fridge to set for at least six hours before serving.