Chocolate Mousse

By Ben · cooked up in Sprig

Dark chocolate and heavy cream transform into something almost impossibly silky with just the right amount of folding and a whisper of sea salt. The texture melts on your tongue like velvet, rich enough that a few spoonfuls feel like pure indulgence. This is what you want after an elegant dinner when conversation is winding down and everyone deserves something extraordinary.

Ingredients

• 8 ounces dark chocolate (70% cocoa), chopped
• 2 cups heavy cream, cold
• 1/4 teaspoon sea salt

Instructions

1. Place chopped chocolate in a large heatproof bowl. Heat 1/2 cup of the heavy cream in a small saucepan over medium heat until it just begins to simmer.
2. Pour the hot cream over the chocolate and let sit for 2 minutes. Whisk gently from the center outward until completely smooth and glossy. Stir in sea salt and let cool to room temperature, about 10 minutes.

1. Whip the remaining 1 1/2 cups cold heavy cream with an electric mixer until soft peaks form. Do not overwhip.
2. Add one-third of the whipped cream to the cooled chocolate mixture and fold gently with a rubber spatula until just combined. Fold in the remaining whipped cream in two additions, being careful not to deflate the mixture.
3. Divide mousse among 6 serving glasses or ramekins. Chill for at least 2 hours before serving.

Chef's tips

Nutrition (per serving, estimated)

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