So minimalists an eccentrics unite! Delve into Mousse au Chocolat!
5 large egg yolks
1/2 cup granulated sugar
1/3 cup chambord (non-drinkers substitute 1/4 cup water and 2 tbs vanilla extract )
4 ounces bittersweet chocolate (preferably 66% cacao), finely chopped
4 ounces milk chocolate, finely chopped
1 cup heavy cream, chilled
a pinch of salt
In a heat safe bowl, beat the eggs and sugar together until the mixture is uniform and light in color. Place over a double boiler and whisk until slightly thickened. A ribbon of the egg sugar mixture should flow back into the bowl when the whisk is lifted and the sugar should just be beginning to dissolve. Add the Chambord (or water/vanilla mixture) and then continue to whisk over the simmering water until the mixture hits roughly 160°F and coats the back of a spoon. Remove from heat and add the finely chopped chocolate and the pinch of salt. Stir until your arm cramps or the mixture becomes cool to the touch, whichever comes first (roughly 10 minutes).
Set the chocolate aside and beat the heavy cream to soft peaks. Fold the cream into the chocolate, then cover and chill for 4 hours.
Note: This is the simple version for those who are looking for something quick and easy. I usually make my mousses with the pate bomb method. It is more stable.