When I first saw the recipe for a Chocolate Pyramid in my 101 Great Desserts cookbook by Cheryl Chee Tsutsumi, a compilation of recipes from favorite restaurants on the Hawaiian islands of Oahu, Kauai, Big Island, Maui and Molokai, I knew I wanted to try it. However, the fact that I didn’t own a pyramid mold made me quickly forget about said chocolate pyramid and instead focused on trying out other recipes in which I already owned all of the required baking components. However, with a gift card to Sur la Table that my parents had gotten me for my birthday, I am now the proud owner of a pyramid mold.
The recipe is courtesy of Chai’s Island Bistro which is located on the island of Oahu. The menu for the bistro looks fabulous (you can have a look by clicking here) and should I make it to Oahu, I will definitely be dining there.
It was extremely simple to make and suprisingly enough I encountered no resistance when needing to remove the mousse from the mold after freezing time. I don’t need to go into just how utterly rich and decadant it was, chocolate mousse pretty much sums it up. There are only four ingredients total so truly, it is one of the simplest things you can ever whip up.
4 oz. bittersweet chocolate
1 Tbsp. unsalted butter
2 egg yolks
6 oz. heavy cream
In a medium-size stainless stell mixing bowl, add chocolate and butter. Put on top of a boiling pot of water until melted. Fold in egg yolks. Set aside. Whip heavy cream in a mixing bowl until stiff. Slowly fold in chocolate mixture until mousse is smooth and even in color. Pour mousse into a pyramid mold and freeze for a few hours. Remove from mold by dipping mold into a bowl of hot water or using a thin knife to loosen edges.