Chocolate mousse is one of those desserts that if made with milk chocolate, doesn't do anything to me, and when made with a good quality dark chocolate it will take to you back and forth to the moon.
I like serving it with fresh raspberries and sometimes I'll make a raspberry and balsamic reduction to pour over it. A little shaved chocolate is always welcome and fresh wiped cream will make you smile even more!
Printable Recipe - click here
2 cups chilled heavy cream, divided
4 large egg yolks
3 tablespoons sugar
2 tablespoons cognac
7 oz good quality dark chocolate (72% or more), chopped
Heat 3/4 cup cream in a small saucepan until hot. Whisk together yolks, sugar and a pinch of salt in a metal bowl. Add hot cream in a slow stream, whisking until combined. Transfer to a saucepan and cook over low heat until thickened, if using a thermometer, it should register 160F. POur custard thru a sieve and stir in cognac.
Melt chocolate in a double boiler, or you can microwave at 50 percent power 3-5 minutes, stirring frequently.
Whisk custard into chocolate until smooth, then cool.
Beat remaining 1 1/4 cups cream with a whisk or electric mixer until it holds stiff peaks. Whisk in 1/4 of cream into chocolate custard, then fold in remaining cream thoroughly. Spoon mousse into 8 - 6oz ramekins, cover and chill for at least 6 hours. Let stand at room temperature for 10 minutes before serving. Garnish with fresh wiped cream, or shaved chocolate and fresh raspberries.