Thanksgiving Bittersweet Chocolate Mousse with Fleur de Sel


Bittersweet Chocolate Mousse with Fleur de Sel

Ingredients: - 12 oz bittersweet chocolate, finely chopped - 3 cups heavy cream, divided - 4 large egg yolks - 2 tbsp sugar - 1 tsp pure vanilla extract - fleur de sel or sea salt


  1. In a heatproof bowl set over a saucepan of simmering water, melt the chocolate until smooth and shiny. Remove from heat but keep it above the saucepan to keep warm.

  2. In another small saucepan, bring ½ cup of heavy cream just to boiling; remove from heat. Whisk in egg yolks and sugar, then stir this mixture back into the melted chocolate. Stir constantly until thickened slightly, about 5 minutes.

  3. Mix in the vanilla extract. Let cool for at least an hour.

  4. Using electric mixer, beat remaining 2½ cups of heavy cream on medium speed until soft peaks form. Gently fold half of whipped cream into cooled chocolate mixture. Fold in the rest of whipped cream gently.

  5. Divide mousse among six glasses or ramekins. Cover each glass with plastic wrap and refrigerate for at least four hours or overnight.

  6. Before serving, sprinkle each portion with fleur de sel or coarse sea salt. Enjoy!