Dark Chocolate Mousse

Ingredients

• 1 tablespoon butter 
• 3.5 ounces chocolate dark chopped
• 2 large egg yolks 
• 0.1 teaspoon ground chipotle pepper dried
• 1 tablespoon heavy whipping cream chilled
• 1  tiny pinch salt 
• 2 tablespoons water 
• 1 tablespoon sugar white

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• plastic wrap
• ramekin

Directions

1. Bring a saucepan of water to a simmer over low heat.
2. 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.
3. 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.
4. Pour hot egg mixture into warm chocolate mixture, whisk until smooth, and set over a bowl of ice to chill.
5. Whisk constantly until mixture has cooled to room temperature or slightly cooler.
6. Pour 1/2 cup and 1 tablespoon cold cream into a chilled metal bowl; whisk until cream holds soft peaks.
7. 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.
8. Cover each ramekin with plastic wrap and refrigerate at least 4 hours (up to overnight) before serving.