Classic Chocolate Mousse (Print Version)

# Ingredients:

01 - 8 ounces bittersweet baking chocolate.
02 - 1/2 cup water, split in two.
03 - 2 tablespoons unsalted butter.
04 - 1 teaspoon vanilla extract.
05 - 3 large egg yolks.
06 - 1/4 cup white granulated sugar.
07 - 1 1/4 cups heavy whipping cream.

# Instructions:

01 - Beat cold heavy cream in cold bowl with cold whisk attachment until soft peaks form. Refrigerate until needed.
02 - Heat water in double boiler over medium heat. Add chocolate, 1/4 cup water, butter, and vanilla. Stir until melted and smooth.
03 - Whisk egg yolks, 1/4 cup water, and sugar in saucepan over medium-low heat until mixture reaches 160°F, about 10 minutes. Stir constantly.
04 - Mix egg mixture into melted chocolate until smooth. Cool in ice bath for 5-7 minutes, stirring slowly.
05 - Gently fold whipped cream into cooled chocolate mixture until smooth. Don't overmix to keep air in mixture.
06 - Divide into serving cups, cover airtight, and refrigerate at least 4 hours before serving.

# Notes:

01 - Use only baking chocolate from baking aisle, not candy chocolate.
02 - Can add 1-2 tablespoons of liqueur like Amaretto or Kahlua after cooking egg mixture.
03 - Must use heavy whipping cream, no substitutes possible.

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