Chocolate Mousse with Brandy

(Serves 4)



Ingredients

250 mL (8 oz)	35% cream
120 g (4 oz)	Dark chocolate
2	Egg yolks
30 mL (1 oz)	35% cream
90 g (3 oz)	Sugar
To taste	Brandy
Garnish	Fresh berries of choice

Method

1. Using a hand mixer, whip the 250 mL of cream until stiff peaks.
2. Place the chocolate in a bowl over a pot of boiling water to melt, ensuring no water or condensation seeps into the chocolate.
3. In a bowl over another pot of simmering water, prepare a sabayon (a light frothy mixture) by combining the 1 oz of cream, egg yolks and sugar. Continuously whisk until frothy and stiff.
4. Remove the sabayon from the heat and add the melted chocolate.
5. Cool the sabayon and then fold in the whipped cream and brandy.
6. Pour mousse into martini glasses or containers, cover and refrigerate for at least an hour to set.
7. Garnish the mousse with your choice of fresh berries.

• Decorate the martini glasses by swirling melted white and dark chocolate on the inside. Keep in fridge until mousse is ready to pour in.

• Garnish with citrus leaves dipped in a light coating of chocolate.

• Wipe the moisture off the bottom of the water bath bowl to avoid any moisture entering the sabayon.

• Inniskillin Pinot Noir

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