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Szechuan Pepper Chocolate Mousse Recipe

Ingredients

How to make it

  • Melt the chocolate in a saucepan over simmering water,stirring.
  • Let cool for about 5 minutes.
  • In bowl,beat 2-1/2 cups of the cream until soft peaks form.
  • Working quickly,fold in the cooled chocolate.
  • 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.
  • Remove the bowl from heat and with mixer,beat the sabayon on high until completely cool,about 5 minutes.
  • Beat the remaining 1/3 cup of cream to soft peak stage,the fold into the sabayon.
  • Using 2 Tablespoons,shape the chocolate mousse into a large egg like shape,and place on each china plate.
  • Spoon the sabayon around the mousse and serve.
  • Nice with Thin Butter Cookies

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The Cook

22566 TX

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