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Bittersweet Chocolate Mousse

Last week, my best friend Tim and I got together for a little home cooking class—we made soup (two kinds), a gallon or so of homemade vegetable stock, and a butternut squash galette. It was only at the last minute that I decided we should make dessert, and I remembered this bittersweet chocolate mousse from an episode of Everyday Food a while back.

We enjoyed the soup and the galette, but the mousse was phenomenal. Neither of us had ever tried making mousse before. I was drawn to the recipe because of the minimal ingredients and quick prep, but Tim needed little convincing after I had uttered the word ‘chocolate.’

We made the mousse in between soups several hours before dinner. We each took turns whipping the cream by hand, which I found deeply satisfying. Amazing that with a little wire tool, you can turn a liquid into pillow-y mounds of cream. Intrigued by the process, I tasted along the way, but I had no idea the mousse would transform into its perfect consistency with just a couple of hours in the fridge.

That night we ate our mousse dusted with chocolate shavings, exclaiming after every bite. This weekend, I halved the recipe from 4 servings to 2 and got nearly the same results. A few raspberries or a heart-shaped strawberry is all you need to turn it into a Valentine’s Day treat.

Bittersweet Chocolate Mousse

Adapted from Everyday Food

2 large egg yolks
2 tablespoons sugar
Pinch of salt
1 tablespoon unsweetened cocoa powder
1 ounce bittersweet chocolate, finely chopped
1/3 cup plus 1 tablespoon heavy cream

1. In a double boiler, whisk yolks, sugar and salt until sugar has dissolved and mixture is warm to the touch, about 2 minutes. Off heat, quickly whisk in chopped chocolate and cocoa until smooth (mixture will be thick). Cool to room temperature.

2. In a large bowl, whip cream until soft peaks form. Whisk half of whipped cream into chocolate mixture. Gently fold in remaining whipped cream with a rubber spatula. Divide mousse among two serving dishes. Chill at least 2 hours and up to 1 day.

3. Remove mousse from refrigerator 15 minutes before serving. Garnish with shaved chocolate and/or fresh berries.

Makes 2 servings.

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