Chocolate Crèmeux

Set a heat‑proof bowl over a pot of simmering water (double boiler) and add the chopped dark chocolate; stir gently until completely melted and smooth, about 3–4 minutes. If using a microwave, heat in 20‑second bursts, stirring between bursts, until smooth.

Remove the chocolate from heat and let it cool slightly for 2–3 minutes so it is warm but not hot to the touch.

In a separate chilled mixing bowl, pour the heavy cream and whisk with an electric mixer on medium speed until soft peaks form, about 2 minutes.

Gradually fold the warm melted chocolate into the whipped cream using a rubber spatula, turning the bowl gently to keep the mixture airy. Continue until the chocolate is fully incorporated and the mixture is glossy.

Add the granulated sugar to the chocolate‑cream mixture, sprinkling it evenly, and gently fold it in until the sugar is dissolved.

Season the mousse with a pinch of sea salt, tasting and adjusting if a slightly salty edge is desired.

Stir in the vanilla extract, folding just enough to distribute the flavor without deflating the mousse.

Divide the mousse into four individual serving glasses or ramekins, smoothing the tops with the back of a spoon.

Cover each serving container with plastic wrap and place them in the refrigerator to chill for at least 30 minutes, allowing the mousse to set and the flavors to meld.

Before serving, optionally garnish with a light dusting of cocoa powder, a few chocolate shavings, or a tiny drizzle of extra vanilla extract.

Serve the chilled chocolate crèmeux straight from the refrigerator and enjoy the silky, velvety texture.