Chocolate Mousse for a Party

Method

1. 1

   Heat 1 lb. semisweet chocolate, chopped, and 2 cups heavy cream in a medium heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring occasionally with a heatproof rubber spatula, until chocolate is melted and mixture is smooth. Remove bowl from heat.

2. 2

   Vigorously whisk 7 large egg yolks, room temperature, and 3 Tbsp. (38 g) sugar in a large bowl to dissolve sugar, about 2 minutes. Add a small amount of chocolate mixture, whisking constantly until combined (doing this warms the eggs without scrambling them). Add remaining chocolate mixture, whisking constantly until combined, then whisk in vanilla. Let cool.

3. 3

   Meanwhile, beat 5 large egg whites, room temperature, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in the bowl of a stand mixer fitted with the whisk attachment on medium speed until foamy. With the motor running, gradually sprinkle in remaining ¹⁄₃ cup (67 g) sugar and beat until soft peaks form.

4. 4

   Gently fold half of egg white mixture into cooled chocolate mixture until mostly combined, then fold in remaining egg white mixture. Scrape chocolate mousse into a large serving bowl; cover with plastic wrap (do not let it touch the surface of the mousse). Chill at least 5 hours to set up.

5. 5

   Serve chocolate mousse with whipped cream, maraschino cherries, extra-virgin olive oil, and flaky sea salt in small bowls on the side for topping as desired. Do Ahead: Mousse can be made 2 days ahead. Keep chilled.

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