Two-Step Chocolate Mousse

Two-Step Chocolate Mousse
Serves 2

This is so easy! Don’t be intimidated. And yes, whip the cream by hand, it takes a little more love but assures you won’t over whip it.

6 oz. high quality dark chocolate, broken into small pieces
1 cup heavy cream
Maldon or finishing salt
High quality extra virgin olive oil

In a microwave safe bowl melt chocolate in 30-second increments, stirring between each 30 seconds. Cool until room temperature. I find moving the melted chocolate to another bowl helps immensely.

In a large bowl, while the chocolate cools, whisk heavy cream until soft peaks form. Working in small batches use a rubber spatula an add some of the chocolate to the whip cream and fold into the whipped cream. Continue to add chocolate and fold. When all chocolate is added, fold until no streaks.

To serve place in bowls and top with flake salt and/or a drizzle of olive oil.