Recipe courtesy of Gina Neely and Pat Neely
Total:
1 hr 50 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 50 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Melt the chocolate by adding to a bowl placed over simmering water and stirring until melted and smooth. Remove from the heat.

Whisk together the egg yolks, 4 tablespoons sugar, 3/4 cup heavy cream and a pinch of salt in a medium 2-quart curved bottom saucepan. Place over medium heat and stir constantly until the mixture is thick, about 3 minutes. Whisk in the chocolate and vanilla. Strain the mixture into a large bowl using a fine mesh sieve and place in the refrigerator until chilled, at least 30 minutes.

Beat the remaining 1 cup heavy cream and remaining 2 tablespoons of sugar until stiff peaks form. Gently fold the whipped cream into the chilled chocolate. Divide the mousse evenly among 4 individual serving dishes and cover with plastic wrap. Place in the refrigerator to chill for at least one hour. Serve with shaved chocolate.

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