Chocolate Mousse

1. Melt Chocolate with Cream

Heat 2 cups of heavy cream and 1 cup of milk chocolate chips in a medium saucepan over medium heat. Stir the mixture gently with a whisk until the chocolate is fully melted and the cream is just simmering. Allow it to simmer for an additional two minutes, ensuring the chocolate is smooth and well-incorporated into the cream.

2. Mix in Flavors

Whisk in the unsweetened cocoa powder, instant espresso powder, and kosher salt until the powders are fully dissolved. Pour the chocolate mixture into a large bowl and let it cool to room temperature. Cover the bowl with plastic wrap and place it in the refrigerator to chill for 1 hour.

3. Whip Chilled Chocolate Cream

Using a handheld mixer, beat the chilled chocolate cream mixture until stiff peaks form.

4. Prepare Vanilla Whipped Cream

Whip the remaining ½ cup of heavy cream with ½ teaspoon of pure vanilla extract until soft peaks form.

5. Serve Mousse

Spoon the mousse into bowls or glasses, top with a dollop of whipped cream, and sprinkle with shaved or grated chocolate.