Chocolate Mousse Sabayon

1. 1

   In a double boiler or small saucepan set over simmering water, combine the chocolate and butter.

2. 2

   Heat, stirring often, just until melted and smooth.

3. 3

   Remove from the heat.

4. 4

   Combine the egg yolks with half of the sugar in large bowl of an electric mixer.

5. 5

   Beat for several minutes, until the yolks are thick and pale yellow.

6. 6

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

7. 7

   Pour the chocolate mixture into the bowl containing the egg yolks and stir with a rubber spatula to blend.

8. 8

   Fold the egg whites into chocolate mixture gently, but thoroughly.

9. 9

   Transfer the mousse to a serving bowl; refrigerate, covered, for 12 hours.

10. 10

    When ready to serve the mousse, dust with cocoa powder or top with chocolate curls, if desired.

11. 11

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

* Per serving · 4 servings · Values may vary.

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