Chocolate Mousse with Puff Pastry Hearts

• 3 ounces semisweet chocolate, chopped
• 6 tablespoons unsalted butter, cut into pieces
• 2 large eggs, separated, plus 1 beaten egg for brushing
• 6 tablespoons plus 1 teaspoon sugar
• 2 tablespoons cognac or brandy
• 1 teaspoon pure vanilla extract
• Pinch of salt
• 1 sheet frozen puff pastry (half of a 17-ounce box), thawed
• Whipped cream, for topping

1. Combine the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water.
2. Stir until just melted, about 6 minutes; remove from the heat and whisk until smooth and shiny.
3. Fill a large bowl halfway with ice water.
4. Combine 2 egg yolks, 6 tablespoons sugar, the cognac, vanilla and 2 tablespoons hot water in a separate heatproof bowl.
5. Beat with a mixer until thick and pale yellow, about 7 minutes.
6. Place the bowl over the pan of simmering water and continue beating until warm and tripled in volume, about 8 more minutes.
7. Carefully rest the bowl in the ice water and beat until the mixture is cool and thick, about 2 more minutes.
8. Gradually beat in the melted chocolate mixture until incorporated.
9. Wash and dry the beaters.
10. In a separate large bowl, beat 2 egg whites, the remaining 1 teaspoon sugar and the salt until stiff peaks form, about 2 minutes.
11. Stir one-quarter of the egg white mixture into the chocolate mixture, then gently fold in the rest until incorporated.
12. Transfer to four 8-ounce ramekins.
13. Cover and refrigerate until set, at least 4 hours or overnight.
14. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
15. Using a 1 1/2-inch cookie cutter or small knife, cut out 4 hearts (or circles) from the pastry.
16. Brush with the beaten egg, transfer to the prepared baking sheet and freeze until firm, about 5 minutes.
17. Bake until puffed and golden, 10 to 12 minutes.
18. Let cool completely.
19. Top each ramekin with whipped cream and a puff pastry heart.
20. Photograph by Ryan Dausch

semisweet chocolate, unsalted butter, eggs, sugar, cognac, vanilla, salt, pastry, cream

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chocolate-mousse-with-puff-pastry-hearts.html (may not work)