Moira Hodgson's Chocolate Mousse

1. 1

   Heat the cream until small bubbles form around the edge.

2. 2

   Meanwhile, melt the chocolate in the upper container of a double boiler set over very hot water.

3. 3

   Whisk in the egg yolks, one at a time, then whisk in the butter.

4. 4

   Gradually add the hot cream, whisking constantly.

5. 5

   Turn up the heat so that the water in the bottom of the double boiler starts to simmer gently.

6. 6

   Cook for four minutes, whisking constantly (the yolks are cooked at 160 degrees on a candy thermometer).

7. 7

   Remove the chocolate mixture from the heat and add the vanilla extract.

8. 8

   Cool, stirring constantly for about five minutes.

9. 9

   Beat the egg whites until they stand up in glossy peaks.

10. 10

    With a large rubber spatula, stir one-third of the egg whites into the chocolate mixture, then gradually fold in the rest.

11. 11

    Scrape the mousse into a large bowl or individual dishes.

12. 12

    Cover with plastic wrap and chill until firm (about two hours for individual bowls and about five hours for a large mousse).

* Per serving · 4 servings · Values may vary.

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