- Servings: 1-2
- Prep Time: 15 minutes
- Cook Time: 4 hours
- 1¼ cup heavy whipping cream
- 8 ounces bittersweet chocolate, plus extra, shaved, for topping
- 1/2 cup water
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 3 egg yolks
- ¼ cup sugar
- Using a cold whisk attachment, beat cold heavy cream in the cold bowl of an electric mixer, until soft peaks appear. Place in the fridge until ready to use.
- Fill a double boiler with water and heat over medium heat. Add the chocolate, 1/4 cup of the water, the butter, and vanilla extract. Let it start melting and then stir with a silicone-covered whisk until it’s melted and smooth. Take off the heat and set aside.
- In a small, heavy sauce pot over medium-low heat, whisk the egg yolks, the remaining 1/4 cup of water, and the sugar together. Cook, stirring slowly but constantly, until the mixture reaches 160°F. This could take up to 10 minutes. Take off the heat.
- Stir the egg mixture into the chocolate mixture until combined and smooth.
- Place some ice into a large pan or bowl. Set the sauce pot in the ice bath. Let the chocolate cool, while slowly stirring, for 5–7 minutes.
- Fold the whipped cream into the cooled chocolate mixture until smooth.
- Divide the chocolate mousse among dessert cups and refrigerate for at least 4 hours before serving. Top with shaved chocolate and serve.