Velvet French Vanilla Chocolate Mousse

Ingredients

• 6 oz High-quality bittersweet chocolate (60% to 70% cocoa), chopped
• 3 tbsp Unsalted butter, cubed
• 3 Large eggs, separated (room temperature)
• 1/4 cup Granulated sugar
• 1/2 cup Heavy cream, cold
• 1 tsp Salted Perfection French Vanilla Finishing Salt
• Optional: Extra whipped cream for serving
• Optional: Chocolate shavings for garnish

Instructions

1. Set up a double boiler or a heatproof bowl over simmering water. Melt the chopped chocolate and butter together until smooth and glossy. Remove from heat immediately.
2. Whisk the Salted Perfection French Vanilla Finishing Salt into the warm chocolate mixture. This infuses that incredible vanilla-salt pop right into the base!
3. Let the chocolate cool slightly for 3-4 minutes, then whisk in the egg yolks one at a time until fully incorporated and velvety.
4. In a separate clean bowl, beat the egg whites with an electric mixer until foamy. Gradually rain in the sugar and keep beating until stiff, glossy peaks form. Do not overbeat!
5. In another cold bowl, whip the heavy cream until it holds stiff peaks.
6. Gently fold one-third of the egg whites into the chocolate mixture to lighten it. Then, carefully fold in the remaining whites followed by the whipped cream. Be gentle! We want to keep that air inside.
7. Spoon the mousse into 4 serving glasses or ramekins. Cover and refrigerate for at least 2 hours to set.
8. Serve chilled with extra whipped cream if you like. You crushed it! DUNZO!