Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk
together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot
cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over
moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour
custard through a fine-mesh sieve into a bowl and stir in vanilla.
Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in
a glass bowl in a microwave at 50 percent power 3 to 5 minutes), 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. Let stand at room temperature about 20 minutes before serving.
Garnish with lightly sweetened whipped cream. |
