Chocolate Mousse

When shopping for the ingredients, be sure to choose a fine-quality bittersweet chocolate containing at least 50 to 60 percent cocoa solids. The higher the percent of cocoa solids, the denser your mousse will be.

2 cups chilled heavy cream
4 large egg yolks
3 Tbs sugar
1 tsp vanilla or 3 Tbs Grand Marnier
8 oz fine-quality bittersweet chocolate (not unsweetened), chopped
You’ll also need an instant-read thermometer

Heat 3/4 cup cream in a 1-quart heavy saucepan until hot.

Whisk together the yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add in the hot cream in a slow stream, whisking until combined.

Transfer the mixture to a saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on the instant-read thermometer. Pour the custard through a fine-mesh sieve into a bowl and stir in the vanilla or Grand Marnier.

Melt the bittersweet chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk the custard into the melted chocolate until smooth. Let the mixture cool.

Beat the remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of the whipped cream into the chocolate custard to lighten, then fold in the remaining cream gently but thoroughly.

Spoon the mousse into 8 individual serving dishes and chill, covered, at least 6 hours and no more than 24 hours. Let stand at room temperature about 20 minutes before serving.