Ingredients:

  • 1 cup (240ml) heavy whipping cream (minimum 36% milk fat)
  • 4.5 oz (125g) high-quality dark chocolate (60-70% cocoa), finely chopped

Instructions:

  1. Place the finely chopped dark chocolate in a medium heat-proof glass bowl.
  2. Heat 1/4 cup (60ml) of the heavy cream in a small saucepan or microwave until it begins to simmer. Do not let it reach a full boil.
  3. Pour the hot cream over the chopped chocolate and let sit undisturbed for 2 minutes. Stir gently from the center outward until a smooth, glossy ganache forms.
  4. In a separate chilled bowl, whip the remaining 3/4 cup (180ml) of cold heavy cream with an electric mixer until soft peaks form.
  5. Whisk a large spoonful of the whipped cream into the chocolate ganache to lighten the texture.
  6. Gently fold the remaining whipped cream into the chocolate mixture using a spatula and a 'cut and fold' motion until no white streaks remain.
  7. Portion the mousse into serving dishes and chill in the refrigerator for at least 2 hours to set.