Chocolate Mousse Recipe

Using a cold whisk attachment, beat cold heavy cream in the cold bowl of an electric mixer, until soft peaks appear. Set it in the refrigerator until ready to use.

Preheat water in the double boiler over medium heat. Add chocolate, 1/4 cup of water, butter and vanilla extract.

Let it start melting and then stir with a silicone covered whisk until all melted and smooth. Take off heat and set aside.

In a small, heavy-bottom sauce pot, over medium-low (to low) heat, whisk egg yolks, 1/4 cup of water and 1/4 cup of sugar together. Cook stirring slowly but constantly, until the mixture reaches 160° (F). This could take up to 10 minutes but don't walk away or you will cook your eggs. The eggs will look still completely liquid and bright yellow, just warmed to safe temperature. Take off heat.

Stir egg mixture into chocolate mixture until all combined and smooth.

Place ice into a large mixing bowl, about half way. Set the sauce pot into the ice bath. Let chocolate cool, while slowly stirring, for 5-7 minutes. The chocolate mixture should be completely cooled (no longer warm) throughout before adding whipped cream.

Fold whipped cream into cooled chocolate mixture until all smooth. Take you time folding with a spatula, you don't want to whip or it will flatten.

At this time, you can divide chocolate mousse among dessert cups, cover air-tight, and refrigerate for at least 4 hours before serving.