Recipe courtesy of Alexandra Leaf
and
Fred Leeman
Chocolate Mousse Sabayon
- Yield: Serves 4 to 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 669
- Total Fat
- 53
- Saturated Fat
- 30
- Carbohydrates
- 37
- Dietary Fiber
- 4
- Sugar
- 29
- Protein
- 13
- Cholesterol
- 392
- Sodium
- 130
Ingredients
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
Directions
- 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.
Cook’s Note
100-gram (3.5 ounce) bars are standard weight for imported chocolate.