Chocolate Mousse

This recipe originates with Grok. Scaled to 100 g dark chocolate; about 3–4 modest servings (or 2 generous).

Ingredients

100 g dark chocolate (60–70% cocoa), chopped
165–170 ml heavy cream (35%+ whipping cream) total:
- 80–85 ml for melting with the chocolate
- 80–85 ml for whipping
15–30 g (1–2 tablespoons) powdered sugar, divided
2.5–4 ml (½–¾ teaspoon) vanilla extract
Optional: tiny pinch of salt

Instructions

Step 1: Melt the chocolate

Melt chocolate in a double boiler or microwave (20-second bursts, stir often). When smooth, stir in the 80–85 ml cream and vanilla. Add optional salt if using. Let cool to room temperature or just slightly warm—so it doesn’t seize when you fold later.

Step 2: Whip the cream

In a separate bowl, whip the remaining 80–85 ml cream with 15–30 g (1–2 tablespoons) powdered sugar to stiff peaks (glossy, holds shape; don’t overwhip).

Step 3: Fold together

Gently fold the whipped cream into the cooled chocolate in 2–3 additions. Light folds with a spatula to keep it airy—don’t stir hard or it’ll deflate.

Step 4: Chill

Spoon or pipe into small glasses, ramekins, or bowls. Refrigerate at least 2 hours (4+ hours or overnight is better) until set.

Step 5: Serve

Let sit 5–10 minutes at room temp if very firm. Top with extra whipped cream, berries, shaved chocolate, or mint if you like.