Bittersweet Chocolate Mousse with Cocoa Nib Whipped Cream

1. 1

   In a medium stainless steel bowl, combine the chocolate and the milk.

2. 2

   Set the bowl in a skillet of barely simmering water and stir until the chocolate is nearly melted.

3. 3

   Remove the bowl from the skillet and stir until completely melted.

4. 4

   Stir in the brandy.

5. 5

   Keep the skillet of water at a bare simmer.

6. 6

   In another heatproof bowl, whisk the eggs with 1/4 cup of the sugar and the water until blended.

7. 7

   Set the bowl in the skillet and stir gently and thoroughly, scraping the bottom frequently, until an instant-read thermometer inserted in the eggs registers 160.

8. 8

   Remove the bowl from the skillet.

9. 9

   Beat the eggs at high speed to the consistency of softly whipped cream, about 4 minutes.

10. 10

    Fold one-fourth of the egg mixture into the melted chocolate, then fold the 2 mixtures together until no streaks remain.

11. 11

    Pour the mousse into eight 1/2-cup bowls; refrigerate until chilled.

12. 12

    Meanwhile, in a small saucepan, boil the cream with 2 tablespoons of the cocoa nibs.

13. 13

    Remove from the heat, cover and let stand for 20 minutes.

14. 14

    Strain into a bowl and refrigerate until very cold.

15. 15

    Add the remaining 1 tablespoon of sugar to the cream and beat to soft peaks.

16. 16

    Spoon a dollop of the cream on top of each mousse, garnish with cocoa nibs and serve.

* Per serving · 4 servings · Values may vary.