Ingredients:

  • 8 oz (225g) semi-sweet chocolate, finely chopped
  • 1/2 cup (120ml) heavy whipping cream
  • 1 1/2 cups (360ml) heavy whipping cream, cold
  • 1 tsp (5ml) vanilla extract
  • 1 pinch (1g) salt

Instructions:

  1. Place the chopped chocolate into a medium heatproof glass bowl.
  2. Heat 1/2 cup (120ml) of heavy cream in the microwave or on the stove until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2 minutes, then stir gently until the mixture is glossy and completely smooth. Set aside to cool to room temperature.
  3. In a separate chilled bowl, combine the remaining 1 1/2 cups (360ml) of cold heavy cream, vanilla extract, and salt. Beat on medium-high speed until stiff peaks form.
  4. Add a large spoonful of the whipped cream into the cooled chocolate base and stir vigorously to lighten the mixture.
  5. Gently fold the remaining whipped cream into the chocolate using a rubber spatula with a 'cut and fold' motion until no white streaks remain.
  6. Portion into 8 small ramekins or dessert glasses and chill in the refrigerator for 2 hours before serving.