Recipe

Szechuan Pepper Chocolate Mousse Recipe

	22566 / All my dishes 5 months, 2 weeks ago ~ Just a different slant on Chocolate Mousse,but very nice,for the time needed to build.~ Prep:35m Cook:10m Servings:8	22566
	semisimple

Does this look good? Yeah! / Nope

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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

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.

~Note~

Nice with Thin Butter Cookies

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