Chocolate Mousse (Bittersweet)

For a simple garnish, shave chocolate from the side of a chocolate bar with a vegetable peeler.

4 large egg yolks
¼ cup sugar
pinch sea salt
2 Tbsp. unsweetened cocoa powder
2 oz bittersweet chocolate
¾ cup heavy cream

Finely chop chocolate; reserve. In a double boiler, whisk yolks, sugar, and salt until sugar has dissolved and mixture is warm to the touch, 2-3 minutes. Off heat, quickly whisk in chopped chocolate until melted and cocoa until smooth (mixture will be thick). Cool to room temperature.

In a medium bowl, whip cream until soft peaks form. Whisk half of whipped cream into room-temperature chocolate mixture. Gently fold in remaining whipped cream with a rubber spatula. Divide mousse among four serving dishes. Chill at least 2 hours and up to 1 day.

Remove mousse from refrigerator 15 minutes before serving. Garnish with shaved chocolate.

Makes 4 servings.

Cook's Note: To store mousse, place a paper towel under the plastic wrap (without touching mousse) before sealing for refrigeration. The paper towel will absorb the drops of condensation that might otherwise drip onto the surface.