Ingredients:

  • 1 cup (240ml) Brut Champagne or sparkling wine
  • 2 tbsp (25g) Granulated sugar
  • 7 oz (200g) High-quality dark chocolate (70% cacao), finely chopped
  • 1/2 cup (120ml) Heavy cream (to melt with chocolate)
  • 1 tsp (5ml) Pure vanilla extract
  • 1 pinch sea salt
  • 1 cup (240ml) Heavy whipping cream, cold
  • 2 tbsp (15g) Powdered sugar

Instructions:

  1. Place the champagne and granulated sugar in a small saucepan over medium heat. Simmer until the liquid has reduced to approximately 1/4 cup (60ml). The liquid should look syrupy. Set aside to cool slightly.
  2. Create a double boiler by placing a heat-proof bowl over a pot of simmering water. Combine the chopped chocolate and the 1/2 cup of heavy cream. Stir until smooth and glossy. Remove from heat.
  3. Stir the sea salt, vanilla, and the warm champagne reduction into the melted chocolate mixture until fully incorporated.
  4. In a separate chilled bowl, beat the remaining 1 cup of heavy cream and powdered sugar until soft peaks form. Avoid overbeating.
  5. Gently whisk one-third of the whipped cream into the chocolate mixture. Using a spatula, carefully fold in the remaining cream in two batches using a 'cut and fold' motion until no white streaks remain.
  6. Spoon or pipe the mousse into 6 individual glasses. Chill in the refrigerator for at least 4 hours to allow the structure to set.