Ingredients:

  • 5 oz high-quality dark chocolate (60-70% cocoa), chopped
  • 2 tbsp whole milk
  • 1 tsp pure vanilla extract
  • 1 pinch sea salt
  • 1 cup heavy whipping cream, chilled
  • 2 tbsp powdered sugar, sifted

Instructions:

  1. Break the 5 oz dark chocolate into uniform, pea sized pieces to ensure even melting without scorching.
  2. Place chocolate and 2 tbsp milk in a bowl over simmering water. Note: Don't let the bowl touch the water, or the chocolate might seize.
  3. Stir in the vanilla and sea salt until the mixture is glossy and smooth.
  4. Remove from heat and let sit for 3-5 minutes. It should feel warm (roughly 45°C), not hot, to the touch.
  5. In a separate chilled bowl, beat the 1 cup heavy cream and 2 tbsp powdered sugar.
  6. Beat until you achieve stiff peaks that stand straight up when you lift the beaters.
  7. Add a small dollop (about 2 tbsp) of the whipped cream to the chocolate. Stir vigorously to lighten the chocolate.
  8. Pour the chocolate mixture into the remaining whipped cream. Use a J fold (down the middle, across the bottom, and over) about 12-15 times.
  9. Stop mixing as soon as no white streaks remain until the color is uniform and velvety.
  10. Spoon into glasses and refrigerate for at least 2 hours until firm.