Prep: 30 minutes
Cook: 15 minutes
Total Prep: 45 minutes
2 cups chilled heavy cream, divided
4 large egg yolks
3 tablespoons sugar
Pinch of salt
1 teaspoon vanilla
7 oz bittersweet chocolate, chopped
In a 1 quart heavy saucepan, heat 3/4 cup of cream until hot.
In a metal bowl, whisk together yolks, sugar, and salt until well combined.
Add hot cream in a slow stream, whisking to combine.
Pour mixture into a saucepan and cook over medium-low heat, stirring continuously until a thermometer reads 160°F.
Strain custard through a mesh sieve into a bowl.
Add vanilla and stir.
Melt chocolate using one of several methods below:
- A double boiler or a bowl over a pot of simmering water and stirring the chocolate continuously or;
- A glass bowl in the microwave at 30-second increments until the chocolate softens.
Combine chocolate and mouse.
Whisk into the custard until smooth. Let cool.
Using an electric mixer and a medium bowl, beat the remaining 1-1/4 cups of cream to stiff peaks.
Fold in a fourth of the cream into the custard, then gently fold the remaining cream.
Spoon mousse into dishes and chill, covered for 6 hours.
Let stand at room temperature 20 minutes before serving.
Top with whipped cream.
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