Don Silvers

This is a great dessert to serve at Thanksgiving!

12 ounces bittersweet or semisweet chocolate, cut into 1/4 inch pieces

1/2 cup milk

2 cups heavy whipping cream

4 egg yolks

1/3 cup sugar

1/3 cup coffee, orange juice, or sweet liqueur (if using sweet liqueur, reduce sugar to 3 tablespoons)

Chocolate shavings, whipped cream, or both to garnish

Bring a saucepan of water to a boil and remove from heat. Put cut chocolate and milk in a heatproof bowl and place over the pan of hot water. Stir occasionally to melt chocolate evenly. Once chocolate has melted remove bowl from pan and whisk smooth.

While the chocolate is melting, whip cream until it holds a soft peak. If it is warm in the room, cover and refrigerate the cream while preparing sabayon.

Return the pan of water to a boil. In a heatproof bowl or the bowl of an electric mixer, whisk the yolks together by hand. Whisk in the sugar and the liquid flavoring. Replace the bowl over the pan of simmering water and beat constantly until the mixture thickens slightly. Remove from heat and use an electric mixer on medium speed to beat sabayon until cool and risen in volume. To finish, by hand whisk the bowl of hot sabayon over a bowl of cold water with a few ice cubes in it until cool and thickened. Do not let the sabayon become ice cold.

To assemble the mousse, whisk the chocolate mixture into the sabayon, and quickly fold in the whipped cream. Place mousse in a bowl or glasses and garnish with extra whipped cream, if desired, and chocolate shavings. Refrigerate until about an hour before serving.

Makes about 6 to 8 servings