Ingredients:

  • 6 oz (170g) Dark chocolate (60% cacao), finely chopped
  • 2 tbsp (28g) Unsalted butter, room temperature
  • 1/2 tsp (2g) Edible gold luster dust (food-grade)
  • 1 pinch (1g) Sea salt
  • 1 1/2 cups (360ml) Heavy whipping cream, chilled
  • 3 tbsp (35g) Powdered sugar
  • 1 tsp (5ml) Pure vanilla extract

Instructions:

  1. Melt the chocolate and butter. Use a double boiler or microwave in 20 second bursts. Stir until the mixture is smooth and glossy. Note: Avoid letting water touch the chocolate, or it will seize.
  2. Sift in gold luster dust and salt. Whisk vigorously until the chocolate takes on a metallic, shimmery glow. Let it cool to room temperature.
  3. Prepare the cream. In a chilled bowl, combine the heavy cream, powdered sugar, and vanilla. Beat on medium high speed until soft peaks form. Stop when the cream holds its shape but the tip curls over.
  4. Lighten the base. Gently dollop one third of the whipped cream into the gold chocolate base and stir quickly. Note: This sacrificial scoop makes the chocolate lighter so the rest of the cream doesn't deflate.
  5. The final fold. Add the remaining cream. Use a rubber spatula to fold gently in a figure eight motion. Stop immediately when no white streaks remain to preserve the air bubbles.
  6. Portion the mousse. Divide the mixture into 4 glass ramekins or coupes.
  7. The set. Chill for 2 hours before serving. Wait until the mousse feels firm to a light touch.