Chill your tools. Pop your mixing bowl and beaters or whisk in the fridge for 10–15 minutes. Cold equipment helps the cream whip faster and hold its structure.

Melt the chocolate. Place the chopped chocolate in a heatproof bowl. Microwave in 20–30 second bursts, stirring between each, until just melted and smooth. Or melt over a double boiler. Stir in a pinch of salt if using. Set aside to cool until lukewarm—not hot.

Whip the cream. In your chilled bowl, add the cold heavy cream and sugar. Beat on medium speed until you get soft peaks—fluffy but still a little droopy. If using vanilla or espresso powder, add it now. Don’t take it to stiff peaks yet.

Temper the chocolate. Scoop about 1/3 of the whipped cream into the melted chocolate. Fold gently with a spatula until smooth. This lightens the chocolate so it mixes easily without deflating the rest of the cream.

Fold it together. Add the chocolate mixture back into the bowl with the remaining whipped cream. Fold slowly and gently, scraping the sides and bottom, until the color is even and no streaks remain. Aim for confident, broad strokes to keep the mousse airy.

Portion and chill. Spoon into small glasses, cups, or ramekins. Smooth the tops if you like. Chill for at least 1–2 hours, or up to 24 hours, until set and lightly firm.

Serve. Top with a dollop of cream, a few raspberries, chocolate shavings, or a sprinkle of cocoa. Keep it simple and let the mousse shine.