1-Gathering and Preparing Ingredients: Begin by placing the chopped semisweet chocolate, espresso powder, and room temperature egg in your high-powered blender. This sets the base for that rich chocolate flavor without any hassle. Make sure your blender is clean and ready to go for the smoothest results.

2-Blending and Mixing: Heat 1/4 cup water until it’s boiling and carefully pour it into the blender, then blend on high until everything is smooth and combined. Next, warm 2/3 cup of the heavy cream gently without letting it boil, and slowly stream it in while the blender runs. Add the vanilla extract and that pinch of sea salt, then blend for another minute to get it extra creamy.

In a separate bowl, whisk the remaining 1/2 cup of cold heavy cream until soft peaks form, which adds a light, airy touch. Gently fold the chocolate mixture into this whipped cream until it’s all mixed with no streaks left. The recipe recommends using a high-speed blender for best results, but you can use a hand mixer if needed.

3-Portioning and Chilling: Spoon the mixture into individual containers and pop them in the fridge for at least 3 hours to set. This step is key for that perfect mousse texture, and you can add garnishes like fresh berries or chocolate shavings when it’s time to serve. Overall, prep takes about 15 minutes, with chilling bringing the total time to around 3 hours and 15 minutes for about 5 servings.