- 4 large egg yolks
- 1/4 cup (50g) granulated sugar
- 2 cups (475ml) heavy cream, divided, plus more for topping if desired*
- 1 pinch sea salt (optional)
- 2 tsp (10ml) vanilla extract
- 7 oz. bittersweet chocolate,** chopped small
- In medium mixing bowl using an electric hand mixer whip together egg yolks and granulated sugar on high speed until pale and fluffy, about 2 minutes.
- Warm 3/4 cup of the heavy cream and salt in a 2-quart saucepan on the stovetop over low heat (don’t let it boil).
- While whisking egg mixture slowly pour in warm cream mixture to temper egg yolks. Then pour combined egg yolk and cream mixture back into saucepan.
- Cook over low heat, whisking constantly, until mixture thickens just slightly and reaches 160 degrees on an instant read thermometer (this usually takes about 3 – 5 minutes). If you notice any small lumps strain through a sieve and return to saucepan.
- Off heat add in chocolate and vanilla. Stir well until chocolate is melted.
- Pour mixture into a clean medium bowl, cover and chill, stirring about every 10 – 15 minutes until it reaches 70 degrees (or no longer warm), about 30 – 40 minutes total.***
- Whip remaining heavy cream until very stiff peaks form.**** Fold whipped cream into chocolate mixture until combined.
- Pipe or spoon into dessert cups. Chill 2 hours. Top with sweetened whipped cream if desired and garnish with shaved or grated chocolate.
- *If you want whipped cream for topping I used about 1/2 cup cream, whipped with 1 Tbsp sugar.
- **If you’d like it less intensely chocolatey you can use semi-sweet chocolate, if you’d like it more intensely chocolate and less sweet then you can reduce sugar to 2 Tbsp.
- ***Don’t let chocolate mixture get too cold or it can start to harden and set and mixture will end up lumpy when folding in whipped cream.
- ****Using a chilled bowl is helpful when whipping cream, it whips faster and ends up fluffier.
- Nutrition estimate is for mousse only, no added toppings.