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French · Dessert
Mousseline au Chocolat
A rich French chocolate mousse: yolks and sugar whisked warm into a thick sabayon, enriched with butter and coffee-melted chocolate, then lightened with meringue and chilled until set enough to unmould.
- Yieldabout 1.2 litres, 6 to 8 servings
- Hands-on40 min
- Total4 h 38 min
- Difficulty
Ingredients
Chocolate
- 170 gsemisweet chocolate, chopped
- 60 mlstrong coffee
Sabayon
- 4egg yolks
- 150 gcaster sugar
- 60 mlorange liqueur, rum or Bénédictine (or strained orange juice or strong coffee)
- 170 gunsalted butter, softened
Meringue
- 4egg whites, at room temperature
- 1 pinchsalt
- 25 gcaster sugar
- 1 tspneutral oil, for the mouldoptional
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