Chef John's Dark Chocolate Mousse

Recipe View Create a Bain-Marie: Gently simmer water in a saucepan over low heat. (5 minutes)

Recipe View Melt the Chocolate: In a heatproof bowl set over the simmering water, combine the chopped chocolate, butter, 2 tablespoons of water, chipotle pepper, and salt. Stir gently until the butter melts and the chocolate is smooth and glossy. Remove from heat and let cool slightly. (10 minutes)

Recipe View Prepare the Egg Yolk Mixture: In another heatproof bowl, whisk together the egg yolks, 2 tablespoons of water, and sugar. Place the bowl over the same simmering water and whisk continuously until the mixture becomes foamy, lightened in color, and warm to the touch. (3 minutes)

Recipe View Combine and Cool: Gradually pour the warm egg yolk mixture into the slightly cooled chocolate mixture, whisking constantly until smooth. Place the bowl over an ice bath and continue whisking until the mixture cools to room temperature or slightly cooler. This step is crucial for creating the right texture. (15 minutes)

Recipe View Whip the Cream: In a chilled metal bowl, whip the chilled heavy cream until soft peaks form. Be careful not to overwhip. (5 minutes)

Recipe View Fold in the Cream: Gently fold about half of the whipped cream into the cooled chocolate mixture, being careful not to deflate the cream. Repeat with the remaining whipped cream until just a few streaks remain. Overmixing will result in a dense mousse. (5 minutes)

Recipe View Chill: Divide the mousse evenly among four 6-ounce ramekins. Cover each ramekin tightly with plastic wrap, ensuring the wrap touches the surface of the mousse to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set completely. (4+ hours)