Ingredients:

  • 7 oz (200g) dark chocolate (70% cocoa solids), finely chopped
  • 1/4 cup (60ml) heavy cream for the ganache
  • 1 tbsp (15g) unsalted butter, room temperature
  • 1/2 cup (120ml) dry Champagne or Brut sparkling wine, chilled
  • 1 tsp (5ml) pure vanilla extract
  • 1 pinch sea salt
  • 1 cup (240ml) heavy whipping cream, very cold
  • 2 tbsp (25g) powdered sugar, sifted

Instructions:

  1. Place chopped chocolate and 1/4 cup heavy cream in a glass bowl over a simmering saucepan (double boiler). Stir until smooth and mahogany-colored. Remove from heat when the thermometer reads 115°F (46°C).
  2. Whisk in room-temperature butter and salt. Slowly pour the chilled champagne into the chocolate in three stages, whisking gently until the mixture becomes glossy and velvety.
  3. In a separate cold bowl, whisk the remaining 1 cup of heavy cream and powdered sugar until stiff peaks form. Gently fold 1/3 of the whipped cream into the chocolate to lighten, then fold in the remaining cream using a J-motion until no white streaks remain.
  4. Spoon the mousse into champagne flutes or small ramekins. Chill for at least 2 hours before serving.