Today is National Chocolate Mousse Day, a serious effort in the kitchen and a seriously delicious dessert.  I learned how to do it in cooking school but have not made it for quite some time.  Maybe I should try again.  Strap in tight, not for beginners.

In a medium saucepan bring 2 inches of water to a boil and remove from heat.  Place 6 ounces of coarsely chopped semisweet chocolate and 1/4 cup milk in a heatproof bowl and set it on top of the water.  Stir occasionally to melt the chocolate evenly.  Remove the bowl from the pan.

While the chocolate is melting, whip 1 cup of heavy whipping cream until it holds a soft peak.  Cover and reserve, refrigerated.

Return the water to a boil.  In a heatproof bowl, whisk 2 egg yolks and 3 tablespoons sugar.  Whisk in 4 tablespoons espresso.  Reduce the heat under the water so it simmer slowly.  Place the bowl over the water and whisk constantly until the mixture thickens and lightens in color, 5 to 7 minutes.  Remove from heat and whisk until cool and risen in volume, about 5 minutes. (This is called a sabayon.)

To assemble the mousse, whisk the chocolate into the sabayon and fold in the whipped cream.  Spoon the mousse into 4 wine glasses or serving bowls and garnish with the chocolate shavings.  Refrigerate about 1 hour before serving.

Eat it fresh and try it today.  Strengthen your wrists before trying this recipe.

As always you can find more on http://www.walterthinnes.com and on Twitter @walterthinnes

TOMORROW: News about one of my plays!