Chef Miller's Chocolate Mousse
- 14 oz. good quality Semi Sweet Chocolate
- 7 oz. whipping cream
- 1 C white sugar
- 6 whole eggs
- 6 egg yolks
Directions: Place chocolate in a bowl and melt over a pan of boiling water. Once chocolate is melted and smooth you can add your favorite flavors - such as Drambuie, Bailey's, or bourbon. A favorite of mine is a tablespoon of clear honey mixed with 1 teaspoon of strong ground coffee granules and a slug of whiskey. Whisk cream until it forms stiff peaks - place in the fridge until needed. Whisk sugar and eggs in a kitchen mixer until it swells in volume and it light and fluffy. In a large mixing bowl FOLD all of the three ingredients - egg sabayon, whipped cream and melted chocolate. Use a pliable plastic spatula, make sure you mix all the ingredients thoroughly together. Once mixed, pour into a suitable sized container and refrigerate (for at least 24hrs)
Serve anyway you want too, see attached pic for how I do mine - in a brandy snap basket with pitted sweet morello cherries and a scoop of vanilla creme fraiche.
This is a very lush recipe and per portion you only need about 1 1/2 tablespoons per person.