Karina Sharma
– 200g Dark chocolate – 300ml Heavy cream – 2 tbsp Sugar – 1 tsp Vanilla extract – A pinch of Salt
In a heatproof bowl, melt 200g dark chocolate. Use a double boiler or microwave in 20-second bursts.
In a separate bowl, whip 300ml heavy cream until soft peaks form. Add 2 tbsp sugar and 1 tsp vanilla extract for extra flavor!
Gently fold the melted chocolate into the whipped cream. Be careful not to deflate the mousse.
Spoon the mixture into serving glasses. Refrigerate for at least 2 hours to set.
Top with whipped cream, chocolate shavings, or berries for an extra touch.