This recipe makes two kinds of mousse: bittersweet chocolate and milk chocolate.

　　

Ingredients

Makes enough for 8 small cakes

　　3 1/3 cups heavy cream

　　8 large egg yolks, room temperature

　　1/2 cup sugar

　　1/4 cup light corn syrup

　　7 ounces bittersweet chocolate, melted

　　2 teaspoons pure vanilla extract

　　Salt

　　7 ounces milk chocolate, melted

　　

Step 1

Put 1 2/3 cups cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 3 1/2 minutes. Transfer to a bowl; refrigerate 1 hour.

　　

Step 2

Put 4 egg yolks into the clean bowl of the mixer fitted with the clean whisk attachment; beat on high speed until pale and frothy, 4 to 5 minutes. Meanwhile, bring 1/4 cup sugar, 2 tablespoons corn syrup, and 2 tablespoons water to a rolling boil in a small, heavy saucepan over high heat. Cook until clear, large bubbles form, about 1 minute. Reduce mixer speed to medium-low. Carefully pour hot syrup down side of bowl. Raise speed to medium-high. Mix until slightly thickened, about 5 minutes. Stir in bittersweet chocolate, 1 teaspoon vanilla, and a pinch of salt with a rubber spatula.

　　

Step 3

Add one-third of bittersweet-chocolate mixture to whipped cream; whisk to combine. Add remaining mixture, whisking until completely combined. Press through a large-mesh sieve into a large bowl; discard any solids. Repeat entire recipe, substituting milk chocolate for the bittersweet.

　　Cooks' Note

　　The egg yolks in this recipe are not fully cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.