Chocolate Mousses

Directions

1. 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.
2. 2
   Transfer to a bowl; refrigerate 1 hour.
3. 3
   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.
4. 4
   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.
5. 5
   Cook until clear, large bubbles form, about 1 minute.
6. 6
   Reduce mixer speed to medium-low.
7. 7
   Carefully pour hot syrup down side of bowl.
8. 8
   Raise speed to medium-high.
9. 9
   Mix until slightly thickened, about 5 minutes.
10. 10
    Stir in bittersweet chocolate, 1 teaspoon vanilla, and a pinch of salt with a rubber spatula.
11. 11
    Add one-third of bittersweet-chocolate mixture to whipped cream; whisk to combine.
12. 12
    Add remaining mixture, whisking until completely combined.
13. 13
    Press through a large-mesh sieve into a large bowl; discard any solids.
14. 14
    Repeat entire recipe, substituting milk chocolate for the bittersweet.