Chocolate Mousse

Ingredients

• 4 large egg yolks
• 1/4 cup (50 grams) granulated sugar
• 2 cups (480 ml) cold heavy whipping cream (divided)
• 8 ounces (226 grams) semi-sweet chocolate (chopped)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup (120 ml) cold heavy whipping cream
• 2 tablespoons (15 grams) powdered sugar
• 1/2 teaspoon pure vanilla extract

Instructions

1. 1

   --- To make the chocolate mousse: ---

2. 2

   In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, beat the egg yolks on medium-high speed for 3-4 minutes until thickened and a light yellow color. Gradually beat in the granulated sugar and set aside.

3. 3

   Heat ¾ cup (180 ml) heavy whipping cream in a saucepan over medium heat until hot (do not boil).

4. 4

   Remove the saucepan from the heat and slowly pour about half of the hot heavy whipping cream into the egg mixture, making sure to whisk constantly.

5. 5

   Add the tempered egg mixture back to the saucepan.

6. 6

   Return the saucepan to medium-low heat and cook for 3-4 minutes, stirring constantly, until mixture registers 160°F (71°C) on a thermometer and coats the back of a spoon (do not boil). Remove from the heat and pour the mixture through a fine-mesh strainer into a heat-safe bowl. Set aside.

7. 7

   Add the chopped chocolate to a microwave-safe bowl. Microwave in 20-30 second increments, stirring well after each increment, until the mixture is completely melted and smooth. Add the egg custard mixture to the melted chocolate and mix together until fully combined. Stir in vanilla extract. Set aside to cool completely at room temperature (about 45 minutes to 1 hour).

8. 8

   In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using an electric mixer, beat the remaining 1 and ¼ cups (300 ml) cold heavy whipping cream to stiff peaks. Gently fold in about ¼ of the whipped cream to lighten the cooled chocolate mixture, then carefully fold in the remaining whipped cream until fully combined.

9. 9

   Spoon the mixture evenly between eight 6-ounce glasses or ramekins. Cover tightly and refrigerate for at least 2 hours.

10. 10

    --- To make the whipped cream topping: ---

11. 11

    In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using an electric mixer, beat the ½ cup (120 ml) cold heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

12. 12

    Spoon the mixture evenly on top of each chocolate mousse, top with chocolate shavings or dust with cocoa powder if desired, serve, and enjoy.