1 cup heavy cream
1/2 cup whole milk
1 large egg
1/4 teaspoon instant espresso
1/2 teaspoon vanilla extract
2 teaspoons Ritrovo Truffle Honey
7 ounces top-quality dark chocolate, at least 70%
Whipped cream, for serving (optional)
In a double-boiler over medium heat, scald the cream and milk. As the cream mixture scalds, stir in the instant espresso, vanilla and truffle honey. Whisk the egg in a medium bowl. Once the cream mixture scalds, add the chocolate and stir constantly until the chocolate is melted and the mixture is smooth and creamy.
Take it off the heat and carefully whisk a little bit of the cream mixture into the egg in the bowl; do it slowly so the egg doesn't get cooked. Keep adding the cream mixture a little bit at a time to the egg and whisking after each addition until smooth and creamy.
Place a smidgen of truffle salt in the bottom of 6 martini glasses (or fancy glassware of your choice) and divide the mousse between them. Cover loosely and place in a fridge to set for 1 to 2 hours. Before serving, sprinkle with a fine dusting of truffle salt. If desired, serve with whipped cream.