Bittersweet Chocolate Mousse

1. 1

   Whisk milk, egg yolks, and 2 tablespoons sugar in heavy small suacepan to blend.

2. 2

   Place over medium-low heat and stir until mixture thickens enough to coat spoon, about 7 minutes (do not boil).

3. 3

   Remove from heat.

4. 4

   Immediately add chocolate and whisk until smooth.

5. 5

   Whisk in vanilla.

6. 6

   Transfer mixture to medium bowl; cool to lukewarm, stirring occasionally, about 10 minutes.

7. 7

   Beat egg whites and salt in large bowl until soft peaks form.

8. 8

   Gradually add remaining 2 tablespoons sugar, beating until stiff but not dry.

9. 9

   Fold whites into cooled chocolate mixture in 3 additions.

10. 10

    Divide mousse among 6 goblets or transfer to serving bowl.

11. 11

    Refrigerate until cold and set, at least 6 hours.

12. 12

    (Can be made 1 day ahead.

13. 13

    Cover and keep refrigerated.)

14. 14

    Top mousse with whipped cream and chocolate shavings, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.