Classic Chocolate Mousse

                                                   Classic Chocolate Mousse
                                                  (from Bon Appetit Magazine Feb. 2013)



3/4 cup chilled heavy cream, divided

4 large egg yolks

1/8 tsp. kosher salt

3 Tbsp. sugar, divided

6 oz. semisweet chocolate, chopped

2 large egg whites


1. Beat 1/2 cup cream in a medium bowl until stiff peaks form, cover and chill.

2. Combine egg yolks, salt and 2 Tbsp. sugar in a large metal bowl. Set over
    a saucepan of gently simmering water(do not allow bowl to touch water).

Cook, whisking constantly, until mixture is lighter in color and almost 
doubled in volume, and thermometer reads 160 degrees..about 1 minute.

3. Remove bowl from pan. Add chocolate and whisk until melted and smooth.
    Let stand, whisking occasionally, until at room temperature.

4. Using electric mixer, beat egg whites in another medium bowl on medium 
    speed until foamy. With mixer running, gradually beat in remaining 
    1 Tbsp. sugar. Increase speed to high and beat until firm peaks form.

5. Fold egg whites into chocolate in 2 additions. Fold whipped cream into 
    mixture just to blend. 

6. Divide mousse among 6 goblets. Chill until firm. Garnish with dollup
    of whipped cream, dusting of cocoa, and/or cookies. Serves 6.

Happy Valentine's Day!