Ingredients:

  • 225g high-quality dark chocolate (70% cocoa or higher), finely chopped
  • 360ml heavy whipping cream (minimum 36% fat content)

Instructions:

  1. Place the chopped chocolate in a heat-proof glass bowl over a small saucepan of simmering water (double boiler method). Stir until the chocolate is completely melted and glossy. Remove from heat and let cool for 5 minutes until barely warm to the touch.
  2. In a separate chilled bowl, whisk the heavy whipping cream using an electric hand mixer or balloon whisk until soft peaks form. The cream should hold its shape but the tips should flop over when the whisk is lifted.
  3. Add approximately one-third of the whipped cream into the melted chocolate. Whisk vigorously to lighten the chocolate base.
  4. Gently fold the remaining whipped cream into the chocolate mixture using a large silicone spatula and a 'cut and fold' motion. Stop immediately once no white streaks remain to maintain aeration.
  5. Spoon the mousse into 4 ramekins or glass cups. Refrigerate for at least 2 hours to allow the cocoa butter to set the structure.