Chef John's Dark Chocolate Mousse

Ingredients

• 3.5 ounces dark chocolate , chopped
• 1 tablespoon butter
• 2 tablespoons water
• 0.13 teaspoons ground dried chipotle pepper
• 1 tiny pinch salt
• 2 large egg yolks
• 2 tablespoons water
• 1 tablespoon white sugar
• 0.5 cups heavy whipping cream , chilled
• 1 tablespoon heavy whipping cream , chilled

Instructions

1. 1

   Bring a saucepan of water to a simmer over low heat. Place chocolate, butter, 2 tablespoons water, ground chipotle pepper, and salt in a heatproof bowl; set bowl over the simmering water. When the butter melts, whisk the chocolate mixture gently until smooth and shiny. Set aside to cool for a few minutes.

2. 2

   Whisk egg yolks, 2 tablespoons water, and sugar in another heatproof bowl over the same pan of simmering water until egg yolk mixture is foamy and hot to the touch, about 3 minutes. Pour hot egg mixture into warm chocolate mixture, whisk until smooth, and set over a bowl of ice to chill. Whisk constantly until mixture has cooled to room temperature or slightly cooler.

3. 3

   Pour 1/2 cup and 1 tablespoon cold cream into a chilled metal bowl; whisk until cream holds soft peaks. Place about half the whipped cream into the cooled chocolate mixture; gently fold the cream into the chocolate. Repeat with remaining half of whipped cream, folding gently until nearly all the streaks have disappeared. Divide mousse into 4 6-ounce ramekins.

4. 4

   Cover each ramekin with plastic wrap and refrigerate at least 4 hours (up to overnight) before serving.