Chef John's Dark Chocolate Mousse Recipe

Bring a saucepan of water to a simmer over low heat. Place chocolate butter 2 tablespoons water ground chipotle pepper and salt in a heatproof bowl; set bowl over the simmering water. When the butter melts whisk the chocolate mixture gently until smooth and shiny. Set aside to cool for a few minutes.

Whisk egg yolks 2 tablespoons water and sugar in another heatproof bowl over the same pan of simmering water until egg yolk mixture is foamy and hot to the touch about 3 minutes. Pour hot egg mixture into warm chocolate mixture whisk until smooth and set over a bowl of ice to chill. Whisk constantly until mixture has cooled to room temperature or slightly cooler.

Pour 1/2 cup and 1 tablespoon cold cream into a chilled metal bowl; whisk until cream holds soft peaks. Place about half the whipped cream into the cooled chocolate mixture; gently fold the cream into the chocolate. Repeat with remaining half of whipped cream folding gently until nearly all the streaks have disappeared. Divide mousse into 4 6-ounce ramekins.

Cover each ramekin with plastic wrap and refrigerate at least 4 hours (up to overnight) before serving.