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1
Melt the chocolate and dissolve the gelatin:
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2
In a bain-marie, melt the chocolate, stirring occasionally with a rubber spatula (this will take about 10 minutes).
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3
In a small bowl, sprinkle the gelatin over 3 teaspoons of water and set it aside.
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4
In another bowl, whip the cream and set it aside in the refrigerator.
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5
Make the sabayon (see the Note on egg yolk foams and sabayons):
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6
While the chocolate is melting, vigorously whisk the egg yolks and egg in a stainless-steel bowl until they lighten in color a bit, 2 minutes.
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7
Crumble the halvah with your hands or chop it with a knife.
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8
Add the sugar, white wine, salt, and halvah to the eggs.
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9
Once the chocolate has melted, remove from the bain-marie and replace it with the bowl containing the egg mixture.
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10
Whisk briskly until the mixture has thickened, doubled in volume, and holds the lines of a whisk, 5 to 8 minutes.
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11
(As you whisk your sabayon you will smell the alcohol in the wine evaporating.)
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12
Remove the bowl from the heat and add the softened gelatin.
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13
Continue to whisk until the gelatin is dissolved.
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14
Scrape the sabayon into the bowl of melted milk chocolate and whisk until the mixture is thoroughly combined and becomes shiny and smooth, and holds the lines of a whisk.
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15
Incorporate the cream:
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16
Scrape the lightly whipped cream over the chocolate sabayon.
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17
Fold the two together with a spatula or bowl scraper: place the spatula in the center of the bowl, scrape the bottom, and bring the bottom over the top.
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18
Rotate the bowl 45 degrees and continue folding until all the whipped cream is incorporated.
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19
If you want to serve the mousse in a casual manner, let the mousse chill and gel in a large bowl or plastic container in the refrigerator for at least 2 hours before dolloping it out onto individual plates.
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20
Alternatively, for a more finished look, pour the mousse into 10 small serving dishes and let it set in the refrigerator for at least 2 hours before serving.
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21
Serving Suggestions:
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22
Serve this mousse with some toasted pignoli nuts or some crushed toffee sprinkled over the top.
