Mousseline DeGenepi withChocolate FondueChocolate in many incarnations is alwaysa lovable dish, like this Mousseline deGenepi with Chocolate Fondue recipe by Chef Marc Veyrat. This recipe iscomposed of two parts. The first part is the sabayon itself (referred to asmousseline). The sabayon is simply egg yolks mixed with a “30° syrup” – a syrupmade from boiling equal amount of water and sugar or with 50:50 ratio for 30seconds. To enhance the flavor and aroma add whipped cream and Génépiliqueur. Thus, the recipe is called “Mousseline de Génépi” or “Génépi liqueursabayon.” The second part is the chocolate sauce. It’s made fully packed withchocolate flavor by using bitter chocolate and cocoa powder at the same timethen sweetened with sugar.Mousseline, Muslin in French, is a sauce or food like a mousse. It is preparedwith whipped cream in it. Another way of preparing it is by puréeing or moldingbeaten egg whites instead, together with meat or seafood. It’s usually made withwhipped cream and the ingredients used in a hollandaise sauce (mayonnaise).Mousseline is also used to describe pastries and cakes containing delicatemixtures with cream or butter. Many more online video recipes are availablehere.Zabaione, an Italian term, also spelled as zabajone, or zabaglione, is called assabayon in French. It is popular in different terms in other places. It is an Italiandessert made using egg yolks, sugar, and sweet wine (originally MoscatodAsti inits old recipe). Presently Marsala wine is more widely used. Sometimes, wholeeggs are also used for this. It actually is a custard, very light one because it iswhipped to incorporate a large amount of air. Since the 1960’s, zabaglione istraditionally served with fresh figs. It is commonly served with fresh strawberriesin a glass.
IngredientsFor the chocolate sauce:2 cups water0.33 lbs Caribbean chocolate3.5 oz. cocoa powderFor the Mousseline de Genepi:7 egg yolks½ cup water½ cup sugar12.32 oz. (about 1 ½ cups) whipped cream5 ½ tablespoons powdered sugar6.4 oz. Genepi liqueur1. Prepare the sabayon. Boil the water and sugar together for 30 seconds to make syrup.Heat up the egg yolks with this. Leave it to cool.2. Melt some chocolate in a bainmarie. Cut some plastic sheet or cooking film intorectangular strips twice the height of a circular mold and long enough to cover it. Shine it upwith some cotton balls. Spread the chocolate sauce thinly on the plastic sheets. Roll one upand insert it till the bottom of a circular mold. Refrigerate.3. Prepare the chocolate sauce. Heat up together chocolate with water and cocoa powder.Add sugar then mix together constantly stirring. Remove it from heat.4. Take the sabayon then mix it. While mixing it, add the cream, Génépi, and sugar. Take thechocolate molds and fill each quickly with sabayon. Put them in the freezer.5. Set the serving plates to a lukewarm temperature. While doing this, boil the chocolatesauce. When done, spread some chocolate sauce on the center of the plates.6. Remove the sabayon filled chocolates from the freezer. Then remove the molds and theplastics. Set them on the plate then drizzle with some chocolate sauce on top. Serveimmediately.