Chef Tony’s Chocolate Mousse

This dessert is decadent yet light, made of fresh, wholesome ingredients that will dance off of your tastebuds.

Chocolate Mousse
Serves 8

Ingredients
3 cups whipping cream
4 large egg yolks
3 tablespoons granulated sugar
1 teaspoon vanilla
7 oz fine quality bitter sweet chocolate chopped
pinch of salt
instant read thermometer

Method
Heat 3/4 cup of whipping cream in a heavy sauce pan. Whisk together egg yolks, sugar and
pinch of salt in a stainless steel bowl until combined well. Add heated cream in a slow steady
stream into egg yolks and sugar whisking constantly. Transfer to a heavy sauce pan and cook
over low heat stirring constantly until thermometer reads 160 degrees F. Pour custard through a
fine mesh sieve into a bowl and add vanilla. Melt chocolate in a double boiler stirring frequently.
Whisk custard into melted chocolate and chill. Beat remaining whipping cream until stiff peaks
are formed. Whish 1/4 of whipped cream into chocolate custard mixture. Then fold remaining
whipped cream gently but thoroughly into that mixture. Portion mousse into 8 6 oz long
stemmed glasses and chill for at least 6 hours. Let stand at room temperature for 20 minutes
before serving. Garnish with fresh berries and more whipped cream if you desire.