Chocolate Mousse

Method

1. 1

   Gather ingredients: 475 ml heavy cream, 2 large egg yolks, 2 tbsp sugar, 1 pinch salt, 170 g bittersweet chocolate, 1 tsp vanilla extract. Tools needed: 1-quart heavy saucepan, metal bowl, whisk, thermometer, fine-mesh sieve, double boiler, electric mixer, spatula, 8 ramekins.

2. 2

   Heat 175 ml cream in saucepan until hot but not boiling.

3. 3

   Whisk yolks, sugar, and salt in metal bowl until combined; slowly whisk in hot cream.

4. 4

   Return mixture to saucepan; cook over moderately low heat, stirring, until thermometer reaches 71 Celsius.

5. 5

   Pour custard through sieve into bowl and stir in vanilla.

6. 6

   Melt chocolate in double boiler; whisk custard into chocolate until smooth, then cool.

7. 7

   Beat remaining 300 ml cream with electric mixer until stiff peaks form.

8. 8

   Whisk 1/4 of whipped cream into chocolate to lighten, then gently fold in the rest.

9. 9

   Spoon into 8 glasses; cover and chill for at least 6 hours.