Salted Chocolate Fool

Instructions

1. 1

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

   Tip: Stir constantly to prevent burning.

2. 2

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

   Tip: Be careful not to over-whip, as this can lead to a too-stiff cream.

3. 3

   In another bowl, whisk together the granulated sugar, unsalted butter, and large egg yolks until light and fluffy.

   Tip: Add the vanilla extract and whisk until combined.

4. 4

   Fold the whipped cream into the sugar mixture until no white streaks remain.

   Tip: Be gentle to avoid deflating the cream.

5. 5

   Pour the melted chocolate into individual serving cups or a large serving dish.

   Tip: Tap the cups gently to remove any air bubbles.

6. 6

   Top each serving with a dollop of the whipped cream mixture, followed by a sprinkle of flaky sea salt and a few fresh raspberries.

   Tip: Garnish with additional raspberries, if desired.

7. 7

   Melt the semi-sweet chocolate chips in the microwave in 10-second increments, stirring between each interval, until smooth.

   Tip: Use a spatula to scrape the chocolate into a bowl and discard any remaining chocolate bits.

8. 8

   Drizzle the melted chocolate over the top of each serving, using a spatula to create a marbled effect.

   Tip: This step adds a decorative touch, but feel free to skip it if you're short on time.