- 2½ cups heavy cream, separated
- 4 egg yolks
- 3 Tbsp. sugar
- pinch of salt
- 1 tsp. vanilla extract
- 7 oz. bittersweet chocolate, chopped
Heat ¾ cup heavy cream in a saucepan until hot. In a metal bowl, whisk together the egg yolks, sugar, and pinch of salt. Slowly pour the hot cream over the egg yolks mixture and whisk continuously. Once all whisked together, transfer back to the saucepan and heat until the mixture just begins to thicken and registers 160 degrees F on a thermometer. Pour custard through a fine mesh sieve into a heatproof bowl. Whisk in the vanilla and set aside.
Melt the chocolate in a double boiler, or in a small bowl over a pot of simmering water (what I always do). Pour the chocolate over the custard and mix until combined. In the bowl of an electric mixer, beat the remaining cream just until stiff peaks form. Whisk in ¼ of the whipped cream to lighten the color. Fold the remaining cream gently but thoroughly into the mousse.
Spoon mousse into 6 to 8 stemmed glasses or ramekins and chill for at least 6 hours. Let stand at room temperature for at least 20 minutes before serving.