Classic Chocolate Mousse

7 oz semisweet or bittersweet chocolate, chopped into small pieces 4 egg yolks
1⁄4 c milk
3 egg whites
Pinch of kosher salt 1 t vanilla
3 T sugar, divided 3/4 c heavy cream

In a heat proof bowl, combine the yolks, milk, 2 T sugar, and salt and set bowl over a saucepan of simmering water, stirring to dissolve the sugar. Cook, whisking constantly, until the mixture thickens and lightens in color, about 5 minutes, and 160 degrees on an instant read thermometer. Remove bowl from the heat and add chocolate and vanilla, stirring to melt the chocolate.

Beat egg whites in a stand mixer using the whisk attachment. When foamy, add in remaining tablespoon of sugar, and beat until stiff peaks have formed. Fold egg whites into cooled chocolate mixture. In the same mixer bowl, add the heavy cream and beat until it holds a very soft peaks, not even close to stiff. Fold 1⁄3 of the cream into the chocolate mixture to lighten it. Fold in the remaining cream until just blended.

Divide the mousse among dessert cups or ramekins. Refrigerate until serving. Can be kept 2 days in the refrigerator. Serve with whipped cream.