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Duet of Chocolate Sabayon Mousse

Yield: 6 servings

2 oz bittersweet chocolate, chopped

2 oz white chocolate, chopped

¼ oz gelatin, sheets

2 T water, cold

3 T Grand Marnier

1 ½ c heavy whipping cream

1 ½ tsp vanilla extract

4 ea egg yolks

2 oz sugar, granulated

1/3 c dry white wine

Method:

Melt the chocolates, separately, over simmering water. Reserve warm.
Bloom gelatin in cold water and liquor.
Whip cream with vanilla to soft peak; reserve in refrigerator.
Combine the yolks, sugar and wine in a stainless steel mixing bowl.
Place over barely simmering water; stir constantly until mixture is thick and foamy (ribbons follow whisk as pulling through).
Remove from heat (this is a sabayon sauce).
Melt gelatin; whisk into the hot sabayon base.
Split the sabayon into two bowls equally.
Fold melted white chocolate into one base and dark chocolate into the other.
Allow mixture to cool to about 90 degrees, stirring occasionally.
Once the mixture has cooled, fold the whipped cream into chocolate sabayon base. Blend well with a rubber spatula.
Mold immediately in martini glasses or other container.
Chill to set (about 30 minutes). Garnish and serve.

Assembly:

After the mousse is set in its mold and chilled, pipe a rosette of chantilly cream in the center of the glass. Surround the chantilly cream with raspberries, serve slightly chilled.