Chocolate Mousse Sabayon

Serves 4 to 6
  • 7 ounces premium dark chocolate, chopped (50 to 70 percent cocoa butter is suggested) (see Note)
  • 1/2 pound (2 sticks) cold unsalted imported or organic butter
  • 10 large eggs, separated
  • 1 1/4 cups confectioners' sugar, sifted
  • Unsweetened cocoa powder or chocolate curls, optional
  • In a double boiler or small saucepan set over simmering water, combine the chocolate and butter. Heat, stirring often, just until melted and smooth. Remove from the heat.

  • Combine the egg yolks with half of the sugar in large bowl of an electric mixer. Beat for several minutes, until the yolks are thick and pale yellow.

  • In another large bowl (with clean beaters), beat the whites with the remaining sugar until soft peaks form.

  • Pour the chocolate mixture into the bowl containing the egg yolks and stir with a rubber spatula to blend. Fold the egg whites into chocolate mixture gently, but thoroughly. Transfer the mousse to a serving bowl; refrigerate, covered, for 12 hours. When ready to serve the mousse, dust with cocoa powder or top with chocolate curls, if desired.

  • Note: 100-gram (3.5 ounce) bars are standard weight for imported chocolate.

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