Rich, deeply chocolatey and impossibly light, this mousse gets its silky texture from finely chopped dark chocolate melted down and whisked with egg yolks until glossy, then lightened with airy, whipped egg whites folded in for that classic cloud-like finish. A touch of vanilla and a pinch of salt round out the flavor, letting the 70% cacao chocolate really shine through. Spooned into glasses or ramekins and chilled until set, it turns into that perfect balance of dense and airy that a great French mousse should have. Finish with a scatter of chocolate shavings for an elegant, dinner-party-ready dessert. It's an easy one to serve with confidence on a lactose free table, since every component here is something you can feel good about scooping into.
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A serving of up to about 1 3/4 tablespoons of heavy cream is low in lactose. This recipe contains only about 1 1/3 tablespoons per serving, making it likely fine on a lactose free diet. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
Set a heatproof bowl over a medium saucepan of barely simmering water, making sure the bottom of the bowl does not touch the water. Add the chopped chocolate and butter and stir occasionally until fully melted and smooth, about 5 minutes. Remove the bowl from the heat and let cool for 5 minutes.
Whisk the pasteurized egg yolks, 2 tablespoons of the sugar, the vanilla extract, and the salt into the warm chocolate mixture until the mixture is glossy and slightly thickened, about 1 minute. Set aside.
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