Salted Chocolate Mousse

Instructions

1. 1

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

   Tip: Use a thermometer to ensure the mixture reaches 45°C.

2. 2

   In a separate bowl, whip the heavy cream until it becomes stiff and forms soft peaks.

   Tip: Be careful not to over-whip, as this can cause the cream to break.

3. 3

   In another bowl, whisk together the egg, sugar, and vanilla extract until pale and thick.

   Tip: This is an important step, as it will help stabilize the mousse.

4. 4

   Fold the whipped cream into the chocolate mixture until well combined, then gently fold in the egg mixture.

   Tip: Be gentle, as this will help maintain the light and airy texture of the mousse.

5. 5

   Fold in the salted chocolate chunks and cocoa powder until evenly distributed.

   Tip: This will give the mousse a deep, rich flavor.

6. 6

   Pour the mousse into individual serving cups or a large serving dish.

   Tip: Make sure the cups are chilled before pouring in the mousse.

7. 7

   Refrigerate the mousse for at least 2 hours, or until set.

   Tip: This will allow the flavors to meld together and the mousse to set properly.

8. 8

   Just before serving, sprinkle a pinch of flaky sea salt over the top of each serving.

   Tip: This will add a touch of drama and flavor to the dish.