Best Chocolate Mousse

Ingredients

Steps

1. 1

   Finely chop 7 oz of semisweet chocolate, making sure there are no large pieces that won't melt, and set aside.

2. 2

   Separate 3 large eggs one at a time into a small bowl, transferring each yolk to a large bowl and each white to a separate bowl.

3. 3

   Add 1/3 cup granulated sugar to the yolks and whisk by hand until thickened, velvety, and pale. Set aside.

4. 4

   Pour 1 1/4 cups heavy cream into a small saucepan and heat over medium heat until scalded and just steaming, about 4 minutes depending on your stove.

5. 5

   Pour the hot cream over the chopped chocolate, adding it gradually while whisking, and stir until fully melted and smooth.

6. 6

   While whisking the yolk mixture vigorously, drizzle in the melted chocolate — slowly at first so the eggs don't curdle — until smooth and silky.

7. 7

   Set the chocolate mixture aside for about 30 minutes, stirring occasionally, until it is just warm to the touch.

8. 8

   Beat the egg whites on high with a stand or hand mixer for 3 to 5 minutes, until stiff peaks hold without flopping over.

9. 9

   Fold about a third of the whipped egg whites into the chocolate mixture until only a few streaks remain, then add the remaining whites and fold until lightened and increased in volume.

10. 10

    Whip the remaining 1 cup heavy cream, starting on low and working up to high, until stiff but not curdled — watch closely so it doesn't turn to butter.

11. 11

    Add the whipped cream to the chocolate mixture and fold it in, finishing with a few gentle whisks to break up any remaining streaks of cream or egg white until velvety and homogeneous.

12. 12

    Ladle the mousse into ramekins, coupes, or lowball glasses, leaving room at the top for whipped cream.

13. 13

    Refrigerate at least 4 hours to set, or up to 2 days; if making ahead, cover loosely so a skin doesn't form.

14. 14

    Top each serving with a large dollop of whipped cream and shave chocolate over the top with a vegetable peeler before serving.