Ingredients:

  • 4 oz high-quality semi-sweet or dark chocolate (60% cacao), finely chopped
  • 2 tbsp whole milk
  • 1 tsp pure vanilla extract
  • 1 cup cold heavy whipping cream (minimum 36% fat)
  • 3 tbsp powdered sugar, sifted
  • 1 pinch fine sea salt

Instructions:

  1. Combine the finely chopped chocolate and 2 tablespoons of milk in a heat-proof, microwave-safe bowl. Heat in 20-second intervals, stirring between each, until the chocolate is completely smooth and glossy.
  2. Stir the vanilla extract and a pinch of salt into the melted chocolate. Set the mixture aside to cool until it is lukewarm (barely warm to the touch).
  3. In a chilled large mixing bowl, combine the cold heavy whipping cream and powdered sugar. Using a hand mixer or stand mixer with a whisk attachment, start on low speed and gradually increase to medium-high.
  4. Whisk the cream until stiff peaks form. The cream should stand straight up when the whisk is lifted without drooping.
  5. Add approximately 1/4 cup of the whipped cream into the lukewarm chocolate mixture. Stir vigorously to lighten the density of the chocolate.
  6. Gently fold the chocolate mixture into the remaining whipped cream using a silicone spatula. Use a 'cut and fold' motion until no white streaks remain, being careful not to deflate the air.
  7. Spoon the mousse into individual serving glasses. Serve immediately or chill for 2 hours to allow the texture to set and firm up.