John Myers
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Chocolate Mousse with Vanilla Zabaione
The perfect chocolate mousse with vanilla zabaione recipe with a picture and simple step-by-step instructions.
For the mousse:
- 150 g Dark chocolate
- 50 g Butter
- 1 Pc. Egg
- 2 Pc. Egg yolk
- 3 tbsp Strong espresso cold
- 150 g Cream
Zabaglione:
- 2 Pc. Egg yolk
- 2 tbsp Marsala
- 2 tbsp Sugar
- 1 Pc. Vanilla pods (pulp only)
- Powdered sugar
For the mousse:
- Break the chocolate into pieces and melt over a water bath. Allow to cool slightly. Melt butter over low heat. Separate egg and set aside.
- Beat the three egg yolks in a metal bowl with the espresso until frothy, beat over the hot water bath to a thick cream. Slowly add the butter, stirring constantly, and then mix in the melted chocolate, tablespoon at a time.
- Beat the egg whites and cream separately and fold them into the cream. Chill for 2-3 hours.
Zabaglione:
- Put the egg, sugar, lemon zest and vanilla pulp in a metal bowl and whisk vigorously over a hot water bath until frothy. Gradually stir in the marsala.
Serving:
- Place the mousse on a large, flat plate, flank with zabaglione and dust with powdered sugar.
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