Blender Chocolate Mousse
Serves 8 to 12.

1 ½ cups heavy cream
½ cup granulated sugar
12 ounces dark chocolate, roughly chopped
4 large eggs, at room temperature
1 to 2 tablespoons rum, brandy, or Grand Marnier (optional)
1 teaspoon vanilla extract
1/4 teaspoon fine salt

1. In a large bowl or in a stand mixer on medium speed, whip the heavy cream to glossy, medium peaks. Set aside in the fridge. In a small saucepan over gentle heat, melt the sugar with 1/4 cup water until dissolved. As soon as the syrup begins to boil, turn off the heat.

2. Add chocolate and eggs to a blender or a food processor. Blend on medium-high speed while slowly pouring in the hot sugar syrup, which will melt the chocolate and cook the eggs. Keep the machine running until the mixture is extremely smooth, then stream in the rum, vanilla and salt. Keep blending until the mixture has cooled to room temperature, about 1 minute, pausing to scrape the sides as needed. Let cool completely to room temp.

3. Fold 1 cup of the chocolate mixture into the chilled whipped cream until smooth, then add the rest of the chocolate mixture to the cream mixture and fold until there are no streaks. Pour into individual bowls or into a large serving bowl, and set in the fridge until firm, at least 2 hours or up to 24 hours. Serve chilled. Keeps for several days refrigerated. Adapted From the New York Times Magazine.