Peter Gilmore's Chocolate Mousse
This exclusive chocolate mousse recipe is a specialty of Peter Gilmore, Executive Chef at Quay Restaurant in Sydney. It is the very same mousse recipe that Peter used in the nine-texture chocolate cake that was developed over 10 years ago at Quay and that is still served at sister restaurant Bennelong today. Equally delicious as soon as you have made it, or chilled for a few hours in the fridge.
- 325g dark chocolate
- 500ml cream
- 4 egg yolks
- 3 egg whites
- 50g superfine caster sugar
- ½ vanilla bean, split and scraped
- Measure and weigh out all ingredients in preparation
- Finely chop the chocolate and melt it over a double boiler to keep warm.
- Whip the cream until soft peaks form.
- Make a sabayon by combining the egg yolks, sugar and vanilla bean. Cook over a double boiler, whisking continuously until the egg yolks become thick and glossy, then remove the sabayon from the heat. Have the whipped cream ready nearby.
- Pour all of the melted chocolate into the warm sabayon and, with a large hand-whisk, beat as fast as you can to incorporate all the chocolate. The chocolate will begin to seize – at that point you’ll need to add 1 large kitchen tablespoon of whipped cream.
- Continue to whisk. The cream will help soften the mixture. Add another large spoonful of cream and whisk vigorously for another minute. The chocolate, egg and cream mixture will now be more workable and relatively stable. You should have half the whipped cream left.
- Immediately whisk the egg whites until soft peaks form. Place the whisked egg whites and the remaining cream on top of the chocolate mixture and gently fold through until well incorporated.
- Place the mousse in the refrigerator for a minimum of 4 hours before serving. Once the mousse has set, serve with fresh raspberries.