Chocolate Mousse

Recipe from Kenzie Payne

Ingredients:

2 cups chilled heavy cream

4 large egg yolks

3 tablespoons sugar1 teaspoon vanilla

7 oz. fine-quality bittersweet chocolate, chopped

Cool Whip (for garnish)

Preparation:

Heat ¾ cup cream in a 1-quart heavy sauce pan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it reaches 160 degrees Fahrenheit on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.

Melt chocolate in double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in the microwave) stirring frequently. Whisk custard into chocolate until smooth, then cool.

Beat remaining 1 ¼ cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.

Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.