Chocolate Mousse
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2 cups chilled heavy cream
4 large egg yolks
3 tablespoons sugar
1 teaspoon vanilla
7 oz fine-quality bittersweet chocolate (not unsweetened), chopped

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 160F 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.


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