Chocolate Mousse
 
Makes 1½ cups
Ingredients
  • ¾ cup plus 2 teaspoons heavy whipping cream, divided
  • 2 teaspoons granulated sugar, divided
  • 1 (4-ounce) 60% cacao bittersweet chocolate bar, finely chopped
  • 1 egg yolk, room temperature
Instructions
  1. In a small saucepan, heat ¼ cup plus 1 teaspoon cream and 1 teaspoon sugar over medium heat until hot.
  2. Place chocolate in a medium bowl. Strain hot cream mixture through a fine-mesh sieve over chocolate; let stand for 30 seconds. Whisk until a smooth and shiny ganache forms.
  3. In a separate medium bowl, whisk together egg yolk and remaining 1 teaspoon sugar. Whisking constantly, slowly pour ganache into yolk mixture.
  4. Transfer ganache mixture to saucepan, and cook, stirring constantly with a rubber spatula, until a candy thermometer registers 180°.
  5. In a large bowl, beat remaining ½ cup plus 1 teaspoon cream with a mixer at medium-high speed until soft peaks form. Fold whipped cream into ganache mixture until combined.
  6. Refrigerate in an airtight container for up to 2 days.
Recipe by Victoria at https://victoriamag.com/light-chocolate-swirl-pavlova-recipe/