Ingredients Jump to Instructions ↓

  1. 2 cups chilled heavy cream

  2. 4 large egg yolks

  3. 3 tablespoons sugar

  4. 1 teaspoon vanilla

  5. 7 oz fine-quality bittersweet chocolate (not unsweetened), chopped

  6. Garnish: lightly sweetened whipped cream

  7. Special equipment: an instant-read thermometer

  8. What's Next:

  9. 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined.

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

  11. 50 percent power

  12. 3 to 5 minutes

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

  14. 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least

  15. 6 hours. Let stand at room temperature about 20 minutes before serving.

  16. Cooks' notes:

  17. Mousse can be chilled up to 1 day.

  18. 1 teaspoon vanilla with

  19. 2 teaspoons instant-espresso powder (dissolve it in the hot cream) or 3 tablespoons Grand Marnier or 2 tablespoons Cognac (either one whisked into strained custard).

  20. Eat well & Mousse often! Tweet

Instructions Jump to Ingredients ↑

  1. All I can say is that I’m not in  Mississipp


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