Bittersweet Chocolate Mousse

By á-8095

Cook's Note: To store mousse, place a paper towel under the plastic wrap (without touching mousse) before sealing for refrigeration. The paper towel will absorb the drops of condensation that might otherwise drip onto the surface.For a simple garnish, shave chocolate from the side of a chocolate bar with a vegetable peeler.

Everyday Food editor Sarah Carey shows you how easy it is to whip up silky, decadent chocolate mousse at home.

Ingredients

• 4 large egg yolks
• 1/4 cup sugar
• Pinch of salt
• 2 tablespoons unsweetened cocoa powder
• 2 ounces bittersweet chocolate
• 3/4 cup heavy cream

Preparation

Step 1

Finely chop chocolate; reserve. 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). Cool to room temperature.

In a medium bowl, whip 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 serving dishes. Chill at least 2 hours and up to 1 day.

Remove mousse from refrigerator 15 minutes before serving. Garnish with shaved chocolate.