Chocolate Mousse – Mousse au Chocolat

Timing note: The cooking time includes 30 minutes for cooling the custard mixture,6 hours for chilling the mousse once it is made and divided among dessert bowls, and an optional 15 minutes to soften the refrigerated mousse just before serving.

You will also need:

1. A double boiler or homemade bain-marie made out of a pot partially filled with water and a heatproof bowl that will fit in the rim of the pot without touching the bottom.
2. A candy or deep-fry thermometer.
3. A whisk.
4. Two mixing bowls.
5. An electric mixer, standing or hand.
6. A spatula.
7. Six 1/2-cup size ramekins or dessert bowls.

1. In the top part of the double boiler or the bowl of the homemade bain-marie, whisk together 3/4 cup of the cream, the egg yolks, sugar and salt.
2. Hook the thermometer on the side of the bowl and cook the mixture over medium heat, stirring constantly with a whisk. The mixture will become foamy and a thin yellow coating of custard will begin to cling to the sides of the bowl. At this point, the thermometer will register between 150 F and 160 F and the custard is done.
3. Pour the custard into a bowl, stir in the vanilla and set the custard aside.
4. Rinse out the top of the double boiler or bowl of the bain-marie and put the chocolate in it. Place the double boiler or bain-marie back on the burner, over medium heat, and melt the chocolate, stirring as it melts.
5. Whisk the hot melted chocolate into the custard. Set it aside to cool at room temperature for, around 30 minutes.
6. Put the remaining 1 and 1/4 cups of cream into a bowl and use the mixer to beat it until it just holds stiff peaks and doesn’t slide up the sides of the bowl.
7. Fold a dollop of the whipped cream into the custard to lighten the mixture. Then fold the custard, gently and thoroughly, back into the remaining cream.
8. Divide the mousse among dessert bowls or ramekins. Cover each with a piece of plastic wrap and chill them for at least 6 hours. It’s preferable to let the dessert stand at room temperature for 15 minutes to soften a bit right before serving. However, if time constraints or forgetfulness prevail, serve the mousse straight from the refrigerator and all will still be well. Any extra servings keep just fine for several days refrigerated.