Dark Chocolate Mousse
- 2 cups heavy whipping cream, divided
- 4 large egg yolks
- 3 tablespoons granulated sugar
- ⅛ teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 7 ounces bittersweet chocolate, chopped
- Chocolate curls or raspberries for decoration
- Add ¾ cup of cream into a medium saucepan over medium heat. When the cream comes to a simmer, remove from heat.
- In a medium bowl, use a whisk to combine the yolks, sugar and salt. Slowly pour the warm cream in a steady stream into the yolk mixture, whisking until combined. Transfer mixture back to the saucepan and cook over medium-low heat, stirring constantly, until the mixture coats the back of a spoon or registers 160°F, about 5 minutes. Remove from heat and stir in the vanilla.
- Melt the chocolate in a double boiler set over simmering water, stirring frequently.
- Add 1/4 of the custard to the chocolate and mix until smooth. Add the rest of the custard to chocolate and whisk until smooth Allow to cool.
- In the bowl of an electric mixer, add the remaining 1 ¼ cup cream. Whip until soft peaks form, about 3 minutes.
- Fold in one-third of the cream into the chocolate custard until almost completely combined, then fold in the remaining cream in two more stages. Stop folding when all of the cream is thoroughly incorporated, the mousse is smooth and the color is even.
- Spoon chocolate mousse into 6 serving dishes and chill, covered with plastic wrap, until set, about 2 hours.
- Prior to serving, let the mixture stand 15 minutes at room temperature.
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