1. Add ¾ cup chilled heavy cream to saucepan. Heat until hot but not boiling.
2. In small metal bowl, whisk yolks, sugar, pinch salt. Slowly pour in hot cream, while whisking.
3. Be careful not to cook eggs.
4. Transfer egg mixture to saucepan. Cook over moderately low heat, stirring constantly. Continue cooking until Instant-read thermometer reaches 160°F.
5. Pour egg custard through fine mesh sieve into bowl.
6. Stir in vanilla.
7. In a double boiler, melt chocolate. Stir frequently.
8. Whisk egg custard into melted chocolate until smooth. Cool.
9. In mixing bowl, beat remaining 1-1/4 cups cream to stiff peaks.
10. Whisk one quarter of cream into chocolate custard.
11. Fold remaining cream into chocolate.
12. Spoon chocolate mousse into stemmed glasses (covered) and refrigerate for at least 6 hours.
13. Let stand at room temperature 20 minutes before serving. |
