Chocolate Mousse

Ingredients

• 4 large egg yolks
• 1/4 cup (50g) granulated sugar
• 2 cups (475ml) heavy cream, divided, plus more for topping if desired
• 1 pinch sea salt (optional)
• 2 tsp (10ml) vanilla extract
• 7 oz. bittersweet chocolate, chopped small

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Method

1. In a medium bowl, use an electric hand mixer to whip the egg yolks and granulated sugar on high speed until pale and fluffy, about 2 minutes.
2. In a 2-quart saucepan over low heat, warm 3/4 cup of the heavy cream and the salt. Don't let it boil.
3. While whisking the egg mixture, slowly pour in the warm cream mixture to temper the yolks. Then pour the combined mixture back into the saucepan.
4. Cook over low heat, whisking constantly, until the mixture thickens slightly and reaches 160°F on an instant-read thermometer, usually about 3 to 5 minutes. If you see small lumps, strain through a sieve and return to the saucepan.
5. Off the heat, add the chocolate and vanilla. Stir well until the chocolate is melted.
6. Pour into a clean medium bowl, cover, and chill, stirring about every 10 to 15 minutes, until it reaches 70°F (or is no longer warm), about 30 to 40 minutes total.
7. Whip the remaining heavy cream until very stiff peaks form. Fold the whipped cream into the chocolate mixture until combined.
8. Pipe or spoon into dessert cups and chill 2 hours.
9. Top with sweetened whipped cream if desired, and garnish with shaved or grated chocolate.

Good to know

• For a whipped topping, whip about 1/2 cup of cream with 1 tablespoon of sugar.
• Semi-sweet chocolate makes it less intensely chocolatey. For more chocolate flavor and less sweetness, reduce the sugar to 2 tablespoons.
• Don't let the chocolate mixture get too cold. It can harden and turn lumpy when you fold in the whipped cream.
• A chilled bowl helps the cream whip faster and fluffier.