Dessert: Easy Chocolate Mousse

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from Bon Appetit Magazine

The flavor of the mousse is dependent on that of the chocolate used to a surprising extent.

    12 oz. semisweet chocolate, chopped
    1 1/2 tsp. vanilla extract
    salt
    1 1/2 c. heavy cream, heated to almost boiling
    6 egg yolks
    2 egg whites, room temperature

1. Combine chocolate, vanilla and a pinch of salt in a food processor and mix for 30 seconds.  Add hot cream and mix for 30 seconds more, or until chocolate is completely melted.  Add egg yolks and mix just to combine.  Transfer to a bowl and allow to cool.

2. Beat egg whites until stiff peaks form.  Gently fold into chocolate mixture in two additions.  Fill dessert glasses and chill, covered with plastic wrap.