1 1/3 cup heavy cream
2 tablespoons granulated sugar
Pinch of salt
6 ounces 56% bittersweet chocolate, coarsely chopped
1 tablespoon vegetable oil
1 tablespoon vanilla extract
1/3 cup cocoa nibs
1. Place 1/3 cup heavy cream, sugar and salt in a saucepan and place over medium heat. Continue heating until sugar is dissolved and cream comes to a boil. Pour cream over chopped chocolate. Allow to sit for 1 minute and whisk until chocolate is completely melted and mixture is fully emulsified. Add vegetable oil and vanilla extract and whisk until fully combined and creamy. Allow to cool for five minutes or until tepid.
2. Whip remaining heavy cream to soft peaks and keep chilled until chocolate mixture has cooled down. Fold 1/3 of heavy cream into chocolate mixture to lighten it. Gently fold in remaining whipped cream, being careful not to over-fold. Gently fold in cocoa nibs.
3. Spoon or pipe mousse into 4 glasses. Cover and refrigerate for 1-2 hours to set. Garnish with whipped cream and a sprinkling of cocoa nibs.
Next Article: Double Chocolate Soufflés