Ingredients:

  • 8 oz semi-sweet chocolate chips
  • 1 pinch fine sea salt
  • 2 cups heavy whipping cream

Instructions:

  1. Gently melt the chocolate and salt using 30-second intervals in the microwave, stirring in between, or using a double boiler. Stir until the mixture is smooth and glossy, then set aside to cool slightly until warm to the touch.
  2. Pour the chilled heavy cream into a cold bowl and beat on medium-high speed until stiff peaks form.
  3. Gently dollop one-third of the whipped cream into the melted chocolate and whisk briskly to lighten the base.
  4. Using a rubber spatula, gently fold the remaining whipped cream into the chocolate using a figure-eight motion until no white streaks remain.
  5. Spoon the mousse into ramekins and refrigerate for at least 1 hour 5 minutes to allow the cocoa butter to set.