Midnight Delight Chocolate Mousse

Allergens

Milk, Eggs

Ingredients

• 8 oz semi
• sweet chocolate, finely chopped
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1 tsp pure vanilla extract
• A pinch of salt

Instructions

1. In a medium saucepan, gently warm the heavy cream over low heat until it is steaming but not boiling.
2. Remove from heat and add the chopped chocolate, stirring until fully melted and combined with the cream.
3. Stir in butter, vanilla extract, and a pinch of salt until well incorporated.
4. Cover the mixture and let it cool to room temperature, then refrigerate for at least 2 hours or until set.
5. Using an electric mixer, whip the chocolate mixture until light and fluffy. Serve chilled in individual glasses or dessert dishes.

Chef’s Insight

Allow the chocolate mixture to cool thoroughly before whipping, or the mousse will be too runny.

Notes

This dessert is best enjoyed at room temperature, but can be served chilled for a contrasting texture.