Chocolate Mousse


14 ounces dark chocolate (55-64 percent)

1 ounce unsweetened chocolate

2 1/2 cups heavy cream

3 1/2 egg yolks, room temperature

1 1/2 eggs, room temperature

1/3 cup water

3/4 cup granulated sugar

Method of Preparation:

1. Combine the dark and unsweetened chocolate in a heatproof bowl and place over a pot of simmering water to melt. After the chocolate has melted, maintain a temperature of 100 degrees (using a thermometer).

2. In the bowl of a stand mixer fitted with the whip attachment or with a handheld whisk, whip the heavy cream to soft peaks. Refrigerate.

3. Place the egg yolks and eggs in the bowl of a stand mixer fitted with the whip attachment and whip on medium speed.

4. Stir the water and sugar together in a small saucepan. Cook over medium heat until the mixture reaches 180 degrees and the sugar is completely dissolved. Reduce the mixing speed to low and slowly pour the sugar syrup into the egg mixture avoiding the sides of the bowl and the whip attachment.

5. After the syrup has been added, increase the mixing speed to medium-high. Continue whipping until the mixture is pale yellow, the outside of the mixing bowl is cool and the mixture forms a ribbon (when the whip is lifted out, the mixture falls on the surface and does not sink in). This is your pte bombe. Add the melted chocolate to the pte bombe. Mix on medium speed to incorporate.

6. When the chocolate is fully incorporated, fold one-third of the whipped cream into the chocolate mixture. This will lighten the mixture so the remaining cream will not deflate when folded in. Fold in the remaining cream.

7. Spoon or ladle into glasses. Cover and refrigerate until the mousse is ready to serve.

8. When ready to serve, add a dollop of whipped cream and fresh berries of your choice.

Preparation time: 20-25 minutes; prepare several hours before serving.