Chocolate Mousse
Ingredients
7 oz fine quality bittersweet chocolate (not unsweetened), coarsely chopped (use a high grade chocolate)
2 cups chilled heavy cream
4 large egg yolks
1 tsp vanilla
1 shot cognac
Directions
1. Heat 3/4 cup cream in a 1-quart heavy saucepan 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.
2. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160° F on thermometer. Pour custard through a finemesh sieve into a bowl and stir in vanilla.
3. Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50% power 3 to 5 min.), stirring frequently. Whisk custard into chocolate until smooth, then cool.
4. Beat remaining 1 1/4 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. gently fold in the shot of cognac.
5. Spoon mousse into 8 (6 oz.) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 min. before serving.
