- 2 cups chilled heavy cream
- 4 large egg yolks
- 3 tablespoons sugar
- 1 teaspoon vanilla
- 7 oz. fine-quality bittersweet chocolate (not unsweetened), chopped
Garnish: lightly sweetened whipped cream
Special equipment needed: an instant-read thermometer
- Heat ¾ cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add the hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160 degrees F on thermometer. Pour custard through a fine-mesh sieve onto a bowl and stir in vanilla.
- Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50% power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.
- Beat remaining 1 ¼ cups cream in a bowl with an electric mixer just until it holds stiff peaks. Whisk ¼ of the cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
- Spoon mousse into 8 (6-oz.) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.
- Mousse can be chilled up to 1 day.