Chocolate Mousse
• Egg yolks (large) | --- | 4
• RedMan Caster Sugar (1 kg) | 1417 | 50 g
• Deltasal Fine Sea Salt | 58415 | 1/8 tsp
• Millac UHT Whipping Cream Dairy 38% (1 liter), divided | 1917 | 480 ml
• RedMan Vanilla Essence | 67722 | 1 tsp
• Ghirardelli Semi Sweet Baking Chocolate Bar (4 oz), finely chopped | 62866 | 226 g
• Gullon Digestive Original Biscuit (400 g) | 56909 | 100 g

Marshmallow Topping
• Egg whites (large) | --- | 4
• RedMan Caster Sugar (1 kg) | 1417 | 200 g
• RedMan Cream of Tartar (70 g) | 203054 | 1/2 tsp
• RedMan Vanilla Essence | 67722 | 1/2 tsp

Other Materials
• Kenwood Hand Mixer 450 W HMP30.A0WH | 104454 | ---
• Schneider Stainless Steel Thermoplastic Whisk 300 mm | 65694 | ---
• RedMan Measuring Cup Plastic (1000 ml) | 60086 | ---
• Wilton Carded Piping Tip Round #10 418-10 | 59953 | ---
• Hotery Chef Torch BTS8022 | 53881 | ---

1. Make the mousse: Whisk the egg yolks, granulated sugar, and salt together in a heat-proof bowl. Set aside.
2. Bring 3/4 cup (180ml) heavy cream to a simmer in a medium saucepan over medium heat. (The remaining heavy cream is used in step 6.) Once simmering, lower the stove’s heat to low.
3. Temper the egg yolks: Whisking the egg yolk mixture constantly, pour in 1/4 cup of the warm heavy cream. Whisk together until combined. Now, whisking constantly, pour the egg yolk/cream mixture back into the saucepan. Whisking constantly, cook the mixture until smooth and thickened, about 3 minutes or until it registers 160°F on a candy/oil thermometer.
4. Remove from heat and stir in the vanilla extract. Set aside.
5. Melt chopped chocolate. If using the microwave: place the chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Stir melted chocolate into the egg yolk mixture. Set aside.
6. Using a hand mixer fitted with a whisk attachment, whip the remaining 1 and 1/4 cups (300ml) heavy cream on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks. Pour in the chocolate/egg yolk mixture and using a spoon or rubber spatula, gently fold together. Avoid over-mixing which can deflate the mousse. Makes 4 cups chocolate mousse.
7. Spoon a heaping Tablespoon of digestive original biscuit into the bottom of a 6-ounce (or larger) glass, custard cup, ramekin, parfait glass, bowl, etc. Spoon 1/3 cup chocolate mousse on top. Spoon another heaping Tablespoon of digestive original biscuit on top, then another 1/3 cup of chocolate mousse. Repeat with 5 remaining parfaits. Each parfait has 2/3 cup of mousse and 2-3 Tablespoons of digestive original biscuit.
8. Chill for at least 3 hours and up to 1 day. If chilling longer than 3 hours, cover each with plastic wrap or aluminum foil.
9. Make the marshmallow: Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water. Whisk constantly until sugar is dissolved and mixture has thinned out, about 4 minutes. Remove from heat. Add the vanilla extract, then using a handheld mixer fitted with a whisk attachment, beat on high speed for 5 minutes until stiff glossy peaks form.
10. Spoon marshmallow cream on top of each chilled mousse cup. If desired, use a large piping tip instead (Wilton Carded Piping Tip Round # 10 418-10). Serve immediately or store in the refrigerator, uncovered for 1-2 hours. If desired, toast the marshmallow topping with a kitchen torch just before serving.
11. Cover and store leftover mousse cups in the refrigerator for up to 1 day.