Ingredients
Equipment
Method
Step-by-Step Instructions
- Whip egg yolks and sugar until pale and fluffy, about 2 minutes.
- Heat 3/4 cup of heavy cream with a pinch of salt over low heat until steaming.
- Gradually whisk warm cream into egg yolk mixture to temper the yolks.
- Return combined mixture to saucepan, cook over low heat until thickened.
- Remove from heat, stir in chocolate and vanilla until smooth.
- Transfer to a bowl, cover, and chill in the refrigerator for about 30 minutes.
- In a separate bowl, whip remaining heavy cream to stiff peaks.
- Fold whipped cream into cooled chocolate mixture until fully incorporated.
- Spoon or pipe mousse into cups, cover, and chill for a minimum of 2 hours.
- Serve topped with optional whipped cream and chocolate shavings.
Nutrition
Notes
For best results, use high-quality chocolate and ensure egg whites are whipped properly.