Yield: 6 servings
Ingredients:
8 large egg yolks
1/2 cup sugar
Pinch of salt
1/4 cup unsweetened cocoa powder
4 ounces bittersweet chocolate
1 1/2 cup heavy cream
Directions:
- Finely chop chocolate; reserve.
- In a double boiler, whisk yolks, sugar, and salt until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes.
- Off heat, quickly whisk in chopped chocolate until melted and cocoa until smooth (mixture will be thick).
- Cool to room temperature.
- In a medium bowl, whip cream until soft peaks form.
- Whisk half of whipped cream into room-temperature chocolate mixture.
- Gently fold in remaining whipped cream with a rubber spatula.
- Divide mousse among six serving dishes (7 ounce ramekins).
- Chill at least 2 hours and up to 1 day.
- Remove mousse from refrigerator 15 minutes before serving.
- Garnish with shaved chocolate.
Cook’s Note:
For a simple garnish, shave chocolate from the side of a chocolate bar with a vegetable peeler.
To store mousse, place a paper towel under the plastic wrap (without touching mousse) before sealing for refrigeration. The paper towel will absorb the drops of condensation that might otherwise drip onto the surface.