Ingredients
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6
-
3
-
4
-
6
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1 1/2
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-
-
-
-
-
-
-
-
-
Directions
Bodean’s Chocolate Mousse, We had a dinner/cooking lesson at a local seafood restaurant called Bodean’s It’s rich and fancy , Herby, Yum this is lovely, easy to make and the instructions were mostly easy to follow I would make one change to the instructions however: in step two I would put 6 tablespoons of cream becuase I *almost got over enthusiastic and added the other amount of cream that I was to have whipped Luckily at the last moment I realised and did it correctly This recipe has stiff competition from many other chocoate mousse recipes that I own or have tried and comes out well, but does not quite have the wow effect of some of the others Don’t let that deter anyone from making a wonderful recipe Please see my rating system because I rate harder than most We have given this one a lovely 4 stars 🙂 Thanks !
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Steps
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1
Done
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Melt Chocolate to 104-113. |
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2
Done
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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. |
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3
Done
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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. |
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4
Done
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Once Everything Is Blended Together Place the Mouse in the Freezer to Setup. |
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5
Done
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It Will Last For Quite Awhile So This Can Be Made Ahead of Time and Stored in the Freezer Till Needed. |
