Recipe

Szechuan Pepper Chocolate Mousse Recipe


Szechuan Pepper Chocolate Mousse Recipe
~ Just a different slant on Chocolate Mousse,but very nice,for the time needed to build.~

22566

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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. ~Note~
  11. Nice with Thin Butter Cookies

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Comments


Oh my ... what a great recipe... love the combo of flavors...five fork..and flagged as unusal


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