Marian Burros's Chocolate Mousse

I made a mistake. The yolks were too cold and the chocolate got very thick. I scooped out most of the chocolate into a second bowl and kept stirring it slowly, alternating with holding the bowl in my warm hands. Eventually the chocolate warmed enough to soften a fair bit and I carefully folded it into the whipped cream again. Although not as smooth and "pretty" the mousse still tasted really good. What I learned: let the eggs sit out for a few hours and don't rush things.

My mom used to make a similar chocolate mousse with Sabra. She used non-diary whipping cream because she kept kosher and often served at Passover after a meat meal. She used a little instant espresso. Very rich and decent. Will make it again. Very impressive desert to bring to a dinner.