Step 1

Place the chocolate into a heat-safe bowl and set aside.

Step 2

Add 125ml of the cream into a saucepan and heat over medium heat until simmering. Pour the cream into the chocolate and let it sit for 2 minutes. Then, mix until the chocolate has melted and formed a homogenous consistency with the hot cream. Add the vanilla extract and salt and mix. Set aside to cool down to around 38C (100F).

Step 3

Meanwhile, place the egg yolks, sugar, and water into a heat-safe bowl and place it over a pot with lightly simmering water (double-boiler). Heat, mixing consistently, until the mixture reaches 75C (165F). Use an instant-read thermometer to check the temperature.

Step 4

Remove from the heat and beat on medium-high for about 5 minutes with a hand mixer or a stand mixer fitted with a whisk attachment. Whip to ribbon stage (if you lift the whisk, the pale mixture should slowly run down, leaving a ribbon on top of the mixture) or until tripled in size and pale.

Step 5

Combine the egg mixture and the chocolate ganache using a rubber spatula to a homogenous consistency.

Step 6

In a bowl, add 125ml of cold whipping heavy cream and whip to soft peaks, then add to the chocolate ganache. Fold in using a rubber spatula until fully combined.

Step 7

Pour into clean and dry dishes that you will use to serve the mousse (I use 4 standard-sized ramekins).

Step 8

Refrigerate overnight or for at least 5 hours (or freeze for 1-2 hours), or until set. Decorate with fresh raspberries, whipped cream, cocoa powder, or shaved chocolate, and serve.