Ingredients:

  • 8 oz dark chocolate (70% cocoa or higher), finely chopped
  • 1 tsp espresso powder
  • 1 pinch fine sea salt
  • 1.5 cups heavy whipping cream, chilled
  • 2 tbsp maple syrup
  • 1 tsp pure vanilla extract
  • 0.5 cup fresh raspberries
  • 1 tbsp shaved dark chocolate

Instructions:

  1. Place the chopped dark chocolate, espresso powder, and salt in a double boiler. Stir occasionally over low heat until the chocolate is glossy and smooth. Remove from heat immediately and let it cool for 5 minutes.
  2. In a chilled bowl, combine the heavy whipping cream, maple syrup, and vanilla extract. Using an electric mixer on medium-high speed, beat the mixture until stiff peaks form.
  3. Add one-third of the whipped cream to the melted chocolate and stir briskly to lighten the base.
  4. Gently scoop the remaining whipped cream on top of the chocolate base. Using a silicone spatula, incorporate the cream using a cut-and-fold motion to maintain aeration.
  5. Spoon the mousse into ramekins or glass cups and refrigerate for at least 4 hours.
  6. Garnish with fresh raspberries and shaved dark chocolate before serving.