2 Cups Chilled Heavy Cream
4 Large Yolk Eggs
3 Tbsp Sugar
1 Tsp vanilla
7 oz Fine-Quality Bitter Sweet Chocolate(not unsweetened), Chopped

2 Cup s Chilled Heavy Cream 4 Large Yolk Eggs 3 Tbsp Sugar 1 Tsp vanilla 7 oz Fine-Quality Bitter Sweet Chocolate(not unsweetened), Chopped

1. Heat 3/4 cup cream in a suacepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl 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.

2. 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.

3. 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.

4. Spoon mousse into bowls and cover, put in cooler for 6 hours let stand at room temp for twenty minutes until serving.