Chocolate Mousse

So after the the other desserts I made yesterday... I got a call asking for MORE desserts.

so I give you Chocolate Mousse a la Martha and Blueberry Frangipane Flan- both made in an hour and a half- shabaaaaam!

Chocolate Mousse (I doubled this recipe)

4 large egg yolks

1/4 cup sugar

pinch salt

2 T cocoa powder

2 oz bittersweet or semisweet chocolate

3/4 cup heavy cream

If using block chocolate, finely chop.

In a double boiler, combine the egg yolks, sugar and salt. Heat until warm (don't cook the eggs) and remove from heat.

Whisk in chocolate and cocoa powder until melted and smooth. Cool to room temperature.

Whip the cream until soft peaks form. Whisk half into the cooled chocolate mixture, then gently fold that mixture into the remaining cream. Divide into containers and chill for at least 2 hours, up to one day.

Garnish with whipped cream, shaved chocolate and/or fruit.