Ingredients
- 6 ounces bittersweet chocolate
- 3 tablespoons sugar
- 4 egg yolks
- 6 tablespoons cream
- 1 12 cups heavy cream
- whipped to stiff peaks
Instructions
- 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.
← Back to all recipes