Dark Chocolate Mousse

Ingredients

3 ½ Ounces Dark Chocolate, Chopped

1 Tablespoon Butter

2 Tablespoons Water

⅛ Teaspoon Ground Dried Chipotle Pepper

1 Tiny Pinch Salt

2 Large Egg Yolks

2 Tablespoons Water

1 Tablespoon White Sugar

½ Cup Heavy Whipping Cream, Chilled

1 Tablespoon Heavy Whipping Cream, Chilled

Directions

Step 1 Bring a saucepan of water to a simmer over low heat. Place chocolate, butter, 2 tablespoons water, ground chipotle pepper, and salt in a heatproof bowl; set bowl over the simmering water. When the butter melts, whisk the chocolate mixture gently until smooth and shiny. Set aside to cool for a few minutes.

Step 2 Whisk egg yolks, 2 tablespoons water, and sugar in another heatproof bowl over the same pan of simmering water until egg yolk mixture is foamy and hot to the touch, about 3 minutes. Pour hot egg mixture into warm chocolate mixture, whisk until smooth, and set over a bowl of ice to chill. Whisk constantly until mixture has cooled to room temperature or slightly cooler.

Step 3 Pour 1/2 cup and 1 tablespoon cold cream into a chilled metal bowl; whisk until cream holds soft peaks. Place about half the whipped cream into the cooled chocolate mixture; gently fold the cream into the chocolate. Repeat with remaining half of whipped cream, folding gently until nearly all the streaks have disappeared. Divide mousse into 4 6-ounce ramekins.

Step 4 Cover each ramekin with plastic wrap and refrigerate at least 4 hours (up to overnight) before serving.