Yield: 4 Servings

Martha Stewart

December 2016: I tried this recipe for a slightly simpler mousse. It came out quite nice and may be a little thicker than the first one. Because bittersweet chocolate is high in pure chocolate (at least 35 percent cocoa solids), it’s best used when a deep chocolate flavor is called for. It’s also a great eating chocolate. Semisweet chocolate, which has more sugar and fewer cocoa solids than bittersweet, can often be substituted in recipes without significantly affecting the flavor or texture.

• 4large egg yolks
• 4TBS sugar
• 2cups heavy cream
• 8oz bittersweet chocolate, melted
• 1tsp vanilla extract

In a medium saucepan, whisk together egg yolks, 2 TBS sugar, and ¾ cup heavy cream. Cook over medium-low heat, stirring, until mixture coats back of spoon, 3 to 4 minutes (do not boil and do not go over 180°F). Remove from heat; whisk in melted chocolate and vanilla. Strain into a bowl; chill until cool.

With an electric mixer, beat remaining 1¼ cups heavy cream with remaining 2 TBS sugar until stiff peaks form. Stir ⅓ of whipped cream into cooled custard mixture, then gently fold in the rest with a rubber spatula.

Spoon into serving dishes; chill, covered, at least 30 minutes and up to 3 days. Bring to room temperature before serving.