CHOCOLATE CLOUD MOUSSE

SERVES 6 • PREP TIME: 25 MINUTES • COOK TIME: 3 HOURS

Chocolate mousse is my father’s favorite dessert, so I spent years perfecting this recipe. Two things make it impossibly light: the ratio of yolks to whites (for every four yolks, I use five whites) and careful tempering—letting the chocolate cool until it’s just warm before folding in the whites, so they stay cloudlike instead of deflating. I love serving this mousse in a large bowl that gets passed around the dinner table with a silver spoon—there’s something special about sharing dessert this way. Just make sure to use the best-quality dark chocolate you can find; it really makes all the difference.

GATHER:

• 7 ounces (200 g) dark chocolate (at least 50% cacao), roughly chopped
• 3½ ounces (100 ml) heavy cream
• 2 ounces (60 g) sugar
• 4 large eggs plus 1 egg white, room temperature
• Tiny pinch of kosher salt
• Flaky salt (optional), for serving

MAKE:

• Create a double boiler by setting a heatproof bowl over a pan of barely simmering water (the bottom of the bowl shouldn’t touch the water). Melt the chocolate with the cream and sugar, stirring occasionally until smooth. Remove from the heat and let cool until just warm to the touch.
•  Separate the eggs, making sure no yolk gets into the whites—even a tiny bit of yolk will keep them from whipping properly. Add the yolks one by one to the cooled chocolate mixture, mixing well between each addition.
• In a clean, dry bowl using a hand mixer or in the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites with the kosher salt until foamy. Continue beating until stiff—when you lift the whisk, the peaks should stand straight up.
• Lighten the chocolate base by adding a spoonful of egg whites. Gently fold in the rest of the egg whites in two additions until just combined. You’ll know it’s ready when you can’t see any more white streaks, but better to keep a few white streaks than risk overmixing.
• Pour the mousse into a serving bowl or divide it between individual dishes. Refrigerate for at least 3 hours or overnight. Sprinkle with flaky salt (if using) and serve.
• NOTE: The mousse will keep, covered with plastic wrap, for up to 2 days in the refrigerator, though it’s most ethereal the day it’s made.