Inspired by the French bistro tradition of making one giant vat of mousse to serve the whole restaurant over the course of a night of service, this recipe is party food at its finest. What gathering would not be improved by a big bowl of serve-yourself mousse set up in the corner of the room along with a stack of bowls and a few topping options? Every guest can dress their bowl to their liking, and you get to rake in compliments on a dessert you finished days before the party.
Mousse techniques can vary significantly—should you whip the cream or the egg whites or both? should you melt the chocolate alone, in the egg yolks, or in the cream?—but through a few rounds of testing, we found that this method marries a fluffy texture with a complex chocolaty flavor. Heavy cream and chocolate heated together over a double boiler creates a perfectly smooth mixture; tempered egg yolks provide richness and body, while a soft meringue adds airiness and lift.
Any style of serving bowl will work for this recipe; while something fancy in glass or ceramic is pretty, you might need to use a mixing bowl if that’s the biggest vessel you’ve got. Don’t stress: I can say from experience that even cheap plastic nesting bowls look chic when filled with mousse this good.
When chilling your mousse, leave at least an inch of space between the lip of the bowl and the top of the mousse. This will keep the plastic wrap off the surface and ensure a smooth, ready-to-scoop-into result.
