Ingredients:

  • 225g (8 oz) High-Quality Dark Chocolate (60% to 70% cacao)
  • 480ml (2 cups) Heavy Whipping Cream (minimum 35% fat content)

Instructions:

  1. Finely chop the dark chocolate to ensure even melting.
  2. Combine 240ml (1 cup) of the heavy cream and all the chopped chocolate in a heat-proof bowl. Place over a saucepan of simmering water (double boiler) and stir until a smooth ganache forms.
  3. Remove the chocolate mixture from heat and allow it to cool to room temperature (approximately 37°C / 98°F) while remaining fluid.
  4. In a separate chilled bowl, whisk the remaining 240ml (1 cup) of cold heavy cream until soft peaks form.
  5. Stir one large spoonful of the whipped cream into the chocolate base to lighten the texture.
  6. Gently fold the remaining whipped cream into the chocolate using a silicone spatula and a figure-eight motion until no streaks remain.
  7. Spoon the mousse into individual ramekins or dessert glasses and refrigerate for at least 2 hours to set.