Ingredients:

  • 8 ounces (225g) good quality dark chocolate (70% cocoa or higher), roughly chopped
  • 2 cups (480ml) heavy cream (minimum 35% milk fat), cold
  • Pinch of sea salt

Instructions:

  1. Using a double boiler (or microwave), gently melt the chocolate until smooth. Stir frequently to prevent burning. Remove from heat and let cool slightly.
  2. In a chilled bowl, whip the heavy cream with an electric mixer (or whisk vigorously) until stiff peaks form. Be careful not to overwhip!
  3. Gently fold a third of the whipped cream into the slightly cooled melted chocolate. This lightens the chocolate and makes it easier to incorporate the rest of the cream.
  4. Gently fold in the remaining whipped cream in two additions until just combined. Be careful not to deflate the cream.
  5. Divide the mousse evenly among the serving dishes. Cover and refrigerate for at least 2 hours, or preferably overnight.
  6. Garnish as desired and enjoy!