Simple Chocolate Mousse

Add to saucepan:

2 large egg yolks

1 tablespoon white sugar

1/4 cup water

1 tiny pinch salt

Cook over medium-low heat, whisking continuously until the mixture is thick and foamy

Once the yolk mixture is thick and hot, add:

3 1/2 ounces dark chocolate (chopped)

1 tablespoon unsalted butter

Whisk until all the chocolate is melted.  Remove from heat  and continue to whisk occasionally until room temp.  The mixture shouldn't be too warm or it will deflate our whipped cream (which we'll make in the next step)

Whipped Cream:

ingredients:

1/2 cup chilled heavy whipping cream

powdered sugar and vanilla (paste preferred, extract works)

if you're feeling vigorous, you can hand beat your cream.  I like to throw mine in the food processor for 30-45 seconds.

The Dreaded Fold

Now we need to fold our chocolate mixture into our whipped cream. we "fold" instead of "mix" so that we keep as much air in the final product as possible.

See the gif to the right for my attempt at folding.

Start by adding 1/3 of the chocolate mixture and folding it in, then add the rest.

Finally, scoop the mousse into your serving containers and refrigerate for at least 1 hour to let set.  Serve with more whipped cream and optional fruit