Mousse techniques can vary significantly—should you whip cream or egg whites or both? Should you melt the chocolate alone, into the egg yolks, or into the cream?—but through a few rounds of testing, we found that this method marries a gooey texture with a complex chocolatey flavor. Heat the heavy cream and chocolate together over a double boiler to create a perfectly smooth mixture. An egg yolk provides richness and body, while a soft meringue adds airiness and lift.
Any style of serving bowl will work for this recipe. While something in glass or ceramic is beautiful, you may need to use a mixing bowl if it’s the largest container you have. Don’t stress: I can say from experience that even cheap plastic nesting bowls look chic when they’re filled with mousse.
When chilling your mousse, leave at least an inch of space between the lip of the bowl and the top of the mousse. This will keep the plastic wrap off the surface and ensure a smooth, finished scoop as a result.