- 6 egg yolks (120ml pasteurised yolk)
- 100ml boiled hot water
- 60ml quality Date Balsamic
- 300ml double cream
- 300g 70% dark chocolate
Date balsamic and bitter sweet chocolate mousse on rich chocolate brownie
brett pistorius
19th January 2012
Date balsamic and bitter sweet chocolate mousse on rich chocolate brownie
A lovely dessert where the acid works together with the chocolate
Ingredients
Method
In a mixer with a whisk attachment add your 6 egg yolks together with the hot water and sabayon
Melt the chocolate either through a microwave at 30second intervals or over baine-marie
Whisk the double cream till ribbon stage
Using 1/3 of the egg sabayon mix, whisk it through the chocolate, then fold into your cream. When mixed through fold in the rest of the sabayon and add the Date Balsamic (or add to Taste
Place the mix into a mould and freeze
Place the mouse over a premade chocolate brownie or other cake related base and demould
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