Bring both to a boil and simmer until reduced by half. Chill until cold in the fridge. Reserve for brushing the glasses.

 

 

Ideally, using a kitchen aid or electric whisk – whisk your egg yolks, sugar and sherry until the mixture has doubled in size, turned light in colour, and manages to hold a figure of 8 in the mix. This is very important to give the mousse stability.

 

Combine the cream and milk in a pan and ‘scald’ – bring to a simmer and remove from the heat just before boiling point.

 

Combine both chocolates in a wide/deep bowl and pour over dairy. Allow to sit for 2 minutes so the chocolate melts and then mix well.

 

Cool the mixture down until it reaches 20°C and then begin to fold this through the aerated egg sabayon, folding your spatula from the bottom of the bowl to the top and round, in a cutting motion. Make sure that you do not over work the mix as this will remove the air.

 

Allow to mix to cool for 20 minutes and then pour into your lined glasses. Set for a minimum of four hours, ideally overnight.

 

Serve.