Mousse au chocolat with pistachio sabayon

Name: Mousse au chocolat with pistachio sabayon
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 125 g Dark chocolate coating; 175 g Whipped cream; 2 fresh eggs (size M); 3 TABLESPOONS Sugar; 1 package Vanillin sugar; 30 g Pistachio kernels; 2 Egg yolk (size M); 1 Msp cornstarch; 125 ml dry white wine

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

125 g Dark chocolate coating
175 g Whipped cream
2 fresh eggs (size M)
3 TABLESPOONS Sugar
1 package Vanillin sugar
30 g Pistachio kernels
2 Egg yolk (size M)
1 Msp cornstarch
125 ml dry white wine

Directions

1
Coarsely chop the chocolate coating and melt in a bowl over a warm water bath. Remove from the stove and allow to cool slightly. Whip cream until stiff and chill
2
Separate eggs. Whisk 2 egg yolks, 1 tablespoon sugar and vanilla sugar in a bowl (or kettle) over a hot water bath until creamy. Stir the couverture and 2 tbsp. whipped cream into the egg mixture. Beat the egg whites until stiff. Using a whisk, carefully stir the remaining cream into the egg-sugar mixture. Finally, fold in portions of beaten egg white and fill the mousse into a small mould or bowl. Chill for about 4 hours
3
Chop the pistachios finely. Pour 2 egg yolks, 1 tbsp. sugar, starch and wine into a mixing bowl (or beating pot) and beat in a hot water bath until thick and frothy. Fold in the pistachios to 1 tsp. Cut out dumplings from the mousse with a hot spoon and arrange on plates. Add the sabayone and sprinkle with the remaining pistachios.
4
waiting time approx. 4 hours