Chocolate mousses

This recipe makes two kinds of mousse: bittersweet chocolate and milk chocolate.

3 1 / 3 cups heavy cream

8 large egg yolks, room temperature

1 / 2 cup sugar

1 / 4 cup light corn syrup

7 ounces bittersweet chocolate, melted

2 teaspoons pure vanilla extract

Salt

7 ounces milk chocolate, melted

• Put 1 1 / 3 cups cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 3 1 / 2 minutes. Transfer to a bowl; refrigerate 1 hour.
• Put 4 egg yolks into the clean bowl of the mixer fitted with the clean whisk attachment; beat on high speed until pale and frothy, 4 to 5 minutes. Meanwhile, bring 1 / 4 cup sugar, 2 tablespoons corn syrup, and 2 tablespoons water to a rolling boil in a small, heavy saucepan over high heat. Cook until clear, large bubbles form, about 1 minute. Reduce mixer speed to medium-low. Carefully pour hot syrup down side of bowl. Raise speed to medium-high. Mix until slightly thickened, about 5 minutes. Stir in bittersweet chocolate, 1 teaspoon vanilla, and a pinch of salt with a rubber spatula.
• Add one-third of bittersweet-chocolate mixture to whipped cream; whisk to combine. Add remaining mixture, whisking until completely combined. Press through a large-mesh sieve into a large bowl; discard any solids. Repeat entire recipe, substituting milk chocolate for the bittersweet.
• NOTE The egg yolks in this recipe are not fully cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
• MAKES ENOUGH FOR 8 SMALL CAKES