Ingredients for Bodean's Chocolate Mousse
- Bittersweet Chocolate
- 1/2 cup (100g) granulated sugar
- Egg Yolks
- 1 cup (240ml) heavy cream
- Heavy Cream
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How to Make Bodean's Chocolate Mousse
- Melt 6 ounces (170g) of high-quality dark chocolate in a double boiler or microwave until it reaches 104-113°F (40-45°C).
- In a heatproof bowl, whisk together 1/2 cup (100g) granulated sugar and 4 large egg yolks until pale and slightly thickened.
- Place the bowl over a saucepan of barely simmering water (make sure the bottom of the bowl doesn't touch the water). Whisk constantly for about 30 minutes, until the mixture is thick, pale, and ribbons smoothly off the whisk. This is called a sabayon.
- Remove the sabayon from the heat and let it cool slightly.
- In a separate bowl, whip 1 cup (240ml) heavy cream until stiff peaks form.
- Gently fold half of the whipped cream into the melted chocolate until just combined.
- Fold in the cooled sabayon until smooth.
- Gently fold in the remaining whipped cream until fully incorporated, being careful not to deflate the mixture.
- Divide the mousse into individual serving dishes or a larger bowl.
- Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the mousse to set completely. Can be stored in the freezer for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
25g
Fat
87g
Carbs
2g
