Ingredients:

  • 8 oz (225 g) good-quality dark chocolate, chopped (60–70% cacao recommended)
  • 1/2 cup (120 ml) heavy cream (double/heavy cream, 35–40% fat)
  • 1 tbsp (15 g) unsalted butter, room temperature (optional — adds shine and silkiness)
  • 1 tsp (5 ml) instant espresso or strong coffee (optional — enhances chocolate)
  • 3/4 cup (180 ml) heavy cream, cold
  • 1–2 tbsp (8–25 g) powdered sugar (to taste) or caster sugar
  • 1/2 tsp (2.5 ml) vanilla extract (optional)
  • Pinch of fine salt
  • Garnish (optional): fresh berries, shaved chocolate, flaky sea salt, whipped cream, or mint leaves

Instructions:

  1. Prepare chocolate: chop the chocolate finely so it melts evenly and place in a heatproof bowl.
  2. Heat cream: warm 1/2 cup (120 ml) heavy cream in a small saucepan until it just simmers at the edges; do not boil.
  3. Make ganache: pour the hot cream over the chopped chocolate and let sit 1–2 minutes to soften. Stir gently from the center outward until smooth and glossy. Stir in butter and espresso if using. Cool ganache to room temperature but still fluid (about 15–20 minutes).
  4. Whip cream: in a chilled bowl, whip 3/4 cup (180 ml) cold heavy cream with powdered sugar, vanilla, and a pinch of salt to soft peaks (peaks hold but droop slightly).
  5. Fold ganache into whipped cream: add one-third of the whipped cream to the ganache to lighten it and fold gently to combine. Fold in the remaining whipped cream in two additions until uniform and airy, stopping when streaks disappear.
  6. Portion and chill: spoon or pipe mousse into serving glasses or ramekins and smooth the tops. Chill in the refrigerator 1.5–2 hours until set, or chill in the freezer 30–60 minutes for a quicker set (remove 10–15 minutes before serving).
  7. Serve: top with fresh berries, shaved chocolate, or flaky sea salt just before serving.