Things You'll Need:
- 2 cups heavy cream, chilled
- 4 large egg yolks
- 3 Tbsp sugar
- salt
- 1 tsp vanilla
- 7 oz good bittersweet chocolate, in pieces
- Lightly whipped cream
- Mint sprigs
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Step 1
Make the custard. Heat 3/4 cup cream in a one-quart saucepan over medium-low heat until hot. Combine the egg yolks, sugar, and a pinch of salt in a bowl. Add the hot cream in a slow stream, whisking until the mixture is combined. Transfer back to the saucepan and heat over medium-low heat, stirring constantly, until hot. Stir in vanilla.
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Step 2
Melt the chocolate. Melt the chocolate in a double boiler over medium-low heat, stirring often.
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Step 3
Combine the custard and the chocolate. Whisk the custard into the chocolate until smooth. Beat the remaining cream in a bowl with an electric mixer until it makes stiff peaks. Fold cream into custard/chocolate mixture.
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Step 4
Spoon into glasses and chill. Spoon the mousse carefully into eight stemmed glasses and chill, covered, for at least six hours. Let stand at room temperature for about 20 minutes before serving.
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Step 5
Garnish and serve. Just before serving, garnish with a dollop of lightly whipped cream, topped with a fresh mint sprig.
