Dark Chocolate Mousse

By Joelene

CONTAINS RAW EGGS: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

Ingredients

• Toppings:
• 1/2 cup chopped chocolate (72 percent)
• 1 cup heavy cream
• 4 large egg yolks
• 1/3 cup sugar
• Whipped cream, for serving
• Chocolate shavings, for garnish

Preparation

Step 1

For the mousse: Melt the chocolate in a bowl over a water bath, making sure the water is not boiling. Set aside.

In a separate bowl, whip the heavy cream to soft peaks.

Place the egg yolks in a small bowl and set over the same water bath to slightly heat while beating them with a whisk. Add the sugar to the yolks and then transfer the mixture to a stand mixer set up with the whisk attachment. Beat until the sugar is completely dissolved and the yolks double in size, about 5 minutes. Carefully fold the chocolate into the yolks. Lastly, fold in the whipped cream. Divide the mixture among 4 serving bowls or glasses and refrigerate for 2 to 3 hours.

For the toppings: Just before serving, top with some whipped cream and garnish with chocolate shavings.