Dark Chocolate Mousse

Ingredients:

• 2 cups chilled heavy cream (divided)
• 4 large egg yolks
• 6 tablespoons sugar
• Pinch of salt
• 1 teaspoon vanilla
• 4 oz (9 squares) each Trader Joe's
    72% Belgium chocolate and bittersweet chocolate
• Lightly sweetened whipped cream or
    piped white chocolate mousse for garnish

Directions:

Heat 3/4 cup cream in a 1-quart heavy saucepan until hot, but not boiling. Let cool slightly. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, and pour egg mixture into warm cream in saucepan, whisking until combined. Cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Stir in vanilla.

Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water, stirring frequently. Whisk custard into chocolate until smooth, then cool.

Beat remaining 1-1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.

Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours.

Makes 8 servings

Special equipment: An instant-read thermometer.

Recipe credit: Betsy Hite of Elegant and Easy Gourmet Catering, Wilton, CA