Preparation of chocolate mousse dessert

• To prepare the chocolate mousse, first finely chop the dark chocolate and place it in a bowl.

  Heat it in the microwave 30 seconds at a time (do not exceed 113°F).

• In a small saucepan warm the milk to which you added the sugar and stir so the sugar dissolves; stir once or twice while it heats to ensure the sugar melts completely.
  Remember that as soon as it just begins to boil you must turn off the heat.

• Once the milk is hot, pour it in a thin stream into the bowl with the chopped chocolate and mix with a whisk or a rubber spatula to melt and combine everything.

  Whip the cream to soft peaks (not too firm).

• Add one tablespoon of cream first to the chocolate to soften it, then fold in the rest with gentle upward strokes.

  Continue mixing until you obtain a smooth cream free of lumps.

• Cover the bowl of chocolate mousse with plastic wrap in contact with the surface to prevent a skin from forming, then place it in the refrigerator for at least 2 hours.

  Once cold, transfer it to a piping bag with a star tip and fill the 4 glasses.

  You can decorate the top with chopped pistachios, almonds, or walnuts.

• If using as a filling
  Wait until the mousse is cold and slightly firmer.
  For a layered cake, spread it between layers and return to the fridge for 20–30 minutes.
  If you want a firmer filling (tall or transport cakes), you can add about 3/4 teaspoon (2 g) of gelatin dissolved in a tablespoon of warm cream.
  Using a piping bag will give you more precise and even distribution.

  Practical techniques for use as a filling
  Layer chilling: spread a thin layer, chill 15–30 minutes, then add the next to prevent slipping — important for multi-tiered cakes.
  Barrier against shortcrust pastry moisture: for tartlets, spread a thin layer of ganache before the mousse to prevent sogginess.
  Using the piping bag: fill it with well-chilled mousse and use a wide tip for precise fillings; for decorations, use a firmer mousse.

• USEFUL TIPS

  Risk of deflation: fold the cream in with gentle motions; do not work at too high a temperature.
  Too bitter or too sweet: adjust the cocoa percentage and the sugar (a medium-sweet version: about 3 tbsp sugar for 7 oz chocolate is a good balance).