Szechuan Pepper Chocolate Mousse |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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~ Just a different slant on Chocolate Mousse,but very nice,for the time needed to build.~ Ingredients:
1-1/4 pounds bittersweet chocolate,chopped |
2-1/2 cups'plus'1/3 cup heavy cream |
4 large fresh egg yolks |
3 tablespoons water |
2 tablespoons honey |
16 szechuan peppercorns,crushed |
Directions:
1. Melt the chocolate in a saucepan over simmering water,stirring.
2. Let cool for about 5 minutes.
3. In bowl,beat 2-1/2 cups of the cream until soft peaks form.
4. Working quickly,fold in the cooled chocolate.
5. In a stainless steel bowl set over a pan of simmering water,whisk the egg yolks with the water,honey,and peppercorns,until double in volume,about 5 minutes.
6. Remove the bowl from heat and with mixer,beat the sabayon on high until completely cool,about 5 minutes.
7. Beat the remaining 1/3 cup of cream to soft peak stage,the fold into the sabayon.
8. Using 2 Tablespoons,shape the chocolate mousse into a large egg like shape,and place on each china plate.
9. Spoon the sabayon around the mousse and serve.
10. Nice with Thin Butter Cookies
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