Sabayon Chocolate Mousse with Fleur de Sel Chocolate Chunks
Italian sabayon is folded together with melted chocolate and whipped heavy cream, then finished with fleur de sel chocolate chunks.
Story
This decadent, light dessert centers on airy Italian sabayon, blended with rich melted chocolate and fluffy whipped heavy cream, and studded with bright, salty fleur de sel chocolate chunks for a perfectly balanced sweet and savory flavor profile.
Ingredients
caster sugar
135 g
water
40 g
egg
90 g
egg yolk
105 g
Manjari chocolate (melted)
320 g
heavy cream (32% fat)
450 g
sea salt chocolate crumbles (from La plaque de chocolat noir à la fleur de sel)
55 g
Instructions
1
Whip the cream
Whip very cold heavy cream using a whisk attachment in a mixer.
2
Make the sabayon
Cook sugar and water to 128°C. In the mixing bowl, pour the syrup over eggs and egg yolks, whip on high speed for 3 minutes while cooling, then whip on medium speed until completely cooled.
3
Combine the mixture
Add 1/4 of the whipped cream to 45°C melted chocolate, mix to combine, then add the remaining whipped cream and mix again, followed by cooled sabayon and crushed sea salt chocolate; mix gently. Use immediately.
