Set out a scale and the equipment for Dark Chocolate Mousse. Heat to the refrigerator at 40°F / 4°C and give it 5 minutes so the surface is actually hot. Weigh dark chocolate, 70%, heavy cream, granulated sugar, vanilla extract, kosher salt. A mousse for people who do not want to serve raw yolks. The chocolate is melted with a little cream, cooled, then folded into more whipped cream. It sets in the fridge.
