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Bittersweet Chocolate Mousse

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Bittersweet Chocolate Mousse

For a simple garnish, shave chocolate from the side of a chocolate bar with a vegetable peeler.

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.

Prep: 25 minutes
Total: 3 hours

Ingredients

Serves 4

  • 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

Directions

  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.
  2. 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.
  3. Remove mousse from refrigerator 15 minutes before serving. Garnish with shaved chocolate.
From Everyday Food, January/February 2006

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