Milk Chocolate Mousse

Instructions

1. 1

   In a double boiler or a heatproof bowl set over a pot of simmering water, melt the dark chocolate, stirring occasionally.

   Tip: Use a spatula to prevent burning the chocolate.

2. 2

   In a separate bowl, whip the heavy cream until stiff peaks form.

   Tip: Be careful not to over-whip.

3. 3

   In another bowl, whisk together the granulated sugar, eggs, unsalted butter, and vanilla extract until light and fluffy.

   Tip: Make sure the mixture is well combined.

4. 4

   Fold the whipped cream into the sugar mixture until well combined.

   Tip: Be gentle to avoid deflating the mixture.

5. 5

   Fold the melted chocolate into the cream mixture until well combined.

   Tip: Use a spatula to ensure the mixture is smooth.

6. 6

   Sift the cocoa powder and confectioners' sugar over the mixture and fold until well combined.

   Tip: Use a spoon to scrape the sides of the bowl.

7. 7

   Add the salt and fold until combined.

   Tip: Use a spatula to ensure the mixture is smooth.

8. 8

   Transfer the mousse to individual serving cups or a large serving dish.

   Tip: Cover with plastic wrap or aluminum foil.

9. 9

   Refrigerate for at least 30 minutes to allow the mousse to set.

   Tip: Garnish with fresh raspberries before serving.

10. 10

    Slice and serve.

    Tip: Best served chilled.