Chocolate Mousse for Beginners

Combine chocolate and butter: In a heatproof bowl, combine the finely chopped dark chocolate and butter pieces. Set aside. (5 minutes)

Prepare the egg yolk mixture: In a metal mixing bowl, whisk together the egg yolks, sugar, water, and salt. (2 minutes)

Cook the yolk mixture: Place the bowl directly over a saucepan of simmering water (double boiler). Continuously whisk the mixture until it becomes thick, foamy, and reaches a temperature of 145 to 150 degrees F (63 to 65 degrees C). This should take approximately 5-7 minutes. Ensure you are whisking constantly to prevent the eggs from scrambling. (7 minutes)

Melt the chocolate: Remove the bowl from the heat and add the chocolate and butter mixture to the warm yolk mixture. Whisk until the chocolate and butter are completely melted and the mixture is smooth and glossy. (3 minutes)

Cool the chocolate mixture: Let the chocolate mixture rest on the counter for a few minutes, whisking occasionally to encourage cooling. The mixture should cool to just above or at room temperature. This step is crucial; adding warm chocolate to the whipped cream can deflate it. (10 minutes)

Whip the cream: In a separate bowl, whisk the chilled heavy whipping cream until medium-stiff peaks form. Be careful not to overwhip, as this can cause the cream to separate and become grainy. (5 minutes)

Combine the mixtures: Gently fold about 1/3 of the cooled chocolate mixture into the whipped cream using a spatula. Fold until almost incorporated. Then, gently fold in the remaining chocolate mixture, being careful to maintain as much air in the mixture as possible. (5 minutes)

Chill and serve: Transfer the mousse into 4 individual serving dishes. Cover each dish with plastic wrap, pressing it lightly against the surface of the mousse to prevent a skin from forming. Chill in the refrigerator for at least 1 hour before serving. (60 minutes)