Easy Chocolate Mousse
Makes 4 small servings
4 large egg yolks
1/4 cup granulated sugar
1/8 teaspoon table salt
2 tablespoons unsweetened cocoa powder (recommended: Valrhona)
2 ounces semisweet (dark) chocolate
3/4 cups heavy cream
Finely chop chocolate; set aside. 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). Pour into a medium bowl and cool to room temperature.
In another medium bowl, whip heavy 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 four small serving dishes. Cover tops with plastic wrap. Chill at least 2 hours and up to 1 day.
Remove mousse from refrigerator 15 minutes before serving. Garnish with homemade whipped cream (recipe below) and shaved chocolate.
Homemade Whipped Cream
Makes 1 cup
1/2 cup heavy whipping cream
1/4 tsp. vanilla extract
In a medium-sized bowl, beat cream until it begins to thicken. Add powdered sugar and vanilla, and beat until soft peaks form.
Store in the refrigerator before serving with mousse.