Chocolate Mousses

1. 1

   Put 1 2/3 cups cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 3 1/2 minutes.

2. 2

   Transfer to a bowl; refrigerate 1 hour.

3. 3

   Put 4 egg yolks into the clean bowl of the mixer fitted with the clean whisk attachment; beat on high speed until pale and frothy, 4 to 5 minutes.

4. 4

   Meanwhile, bring 1/4 cup sugar, 2 tablespoons corn syrup, and 2 tablespoons water to a rolling boil in a small, heavy saucepan over high heat.

5. 5

   Cook until clear, large bubbles form, about 1 minute.

6. 6

   Reduce mixer speed to medium-low.

7. 7

   Carefully pour hot syrup down side of bowl.

8. 8

   Raise speed to medium-high.

9. 9

   Mix until slightly thickened, about 5 minutes.

10. 10

    Stir in bittersweet chocolate, 1 teaspoon vanilla, and a pinch of salt with a rubber spatula.

11. 11

    Add one-third of bittersweet-chocolate mixture to whipped cream; whisk to combine.

12. 12

    Add remaining mixture, whisking until completely combined.

13. 13

    Press through a large-mesh sieve into a large bowl; discard any solids.

14. 14

    Repeat entire recipe, substituting milk chocolate for the bittersweet.

No additional tips available.